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Holiday Soup




Source of Recipe


by olspice, from Heirloom Recipes Board


Recipe Introduction


Here's my aunt's recipe. My mother does not put in pasta or chicken. My cousin uses pastina instead of orzo and parmesan cheese instead of romano. Her sister uses spinach instead of escarole and adds diced carrot and celery.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8277.3

List of Ingredients




Meatballs:
1/2 pound ground veal
1 egg
1/4 cup fine bread crumbs
2 TBS grated romano cheese
2 TBS minced parsley

Soup broth:
3 to 4 pound chicken cut up
1 stalk celery
1 carrot
2 cloves garlic

Greens:
1 to 2 lbs escarole, washed and tough stems removed

Egg drops:
two eggs
1/2 cup grated romano cheese

cooked chicken
cooked orzo

Recipe



Meatballs:
Combine all the ingredients. Add salt & pepper and fry a small piece to taste for seasoning. Roll into small balls and refrigerate.

Soup broth:
Cover the chicken and vegetables with just enough cold water to cover an inch over the top. bring to a boil, skimming off any foam that rises to the top. Reduce heat to very low and barely simmer for 1 hour. Allow to cool and remove the meat from the bones. Dice meat and refrigerate. Strain the broth and discard the vegetables.

Bring a large pot of salted water to a boil and drop in the greens. Boil for 5 minutes and drain. Allow to cool and squeeze out as much moisture as possible, then chop coarsely.

In another pot - bring the broth to a boil and drop in the meatballs and greens. Allow to simmer until the meatballs are done.

Beat eggs with romano cheese. Bring the soup to a boil and, stirring briskly, slowly dribble in the egg to make egg drops. Just before serving, add some chicken and some cooked orzo (looks like grains of rice) pasta.