two Italian Wedding soups
List of Ingredients
ITALIAN WEDDING SOUP
8 cups chicken broth, homemade or low-salt, canned
3/4 pound ground beef
3/4 pound ground pork
8 eggs
1 cup dry bread crumbs
2 teaspoons dried basil or 3 fresh leaves, chopped
1 teaspoon dried parsley or 1/4 cup fresh, chopped
1/2 cup grated Parmesan cheese, plus 1 cup
2 medium heads escarole, cleaned and chopped
In a big pot over medium heat, bring chicken broth to a boil. In a
large bowl, combine ground beef, ground pork, 3 eggs, bread crumbs,
basil, parsley and 1/2 cup Parmesan cheese. Mix well; form into
bite-size meatballs.
Drop meatballs into broth; add escarole. When meatballs rise to the
top, after about 6 to 7 minutes, the meat is cooked. When escarole is
wilted, it is also done.
In a separate bowl, combine remaining eggs with the remaining cheese.
Return soup to a boil. Reduce heat to a simmer. Before the soup stops
boiling, pour egg mixture into the soup. Stir continuously, until the
egg turns white and is cooked.
Makes 6 to 8 servings.
Recipe
ZUPPA DI SPOSALIZIO (Italian Wedding Soup)
Chicken broth:
1 3-pound chicken
2 tablespoons salt
1 small onion, chopped
6 quarts water
Meatballs:
1 pound ground chuck
1 cup bread crumbs
1 garlic clove, finely chopped
1 small onion, finely chopped
2 tablespoons parsley, finely chopped
1/4 cup water
2 eggs
3 cups cooked, chopped endive or escarole
1/2 cup Romano cheese, mixed with 2 eggs
Make broth: Boil chicken, salt and onion in water until tender. Do
not overcook. Remove chicken from broth.
Chill broth and skim fat. Debone chicken, remove skin and cut into
small pieces. Set aside.
Combine ground chuck, bread crumbs, garlic, onion and parsley; add
water and eggs. Mix well and form into very small meatballs.
Return broth to heat; boil rapidly, drop in meatballs, lower heat and
cook about 15 minutes. Add reserved chicken and endive (or escarole).
Cook 10 minutes more, then add cheese and egg mixture while soup is
boiling. Cook an additional 5 minutes.
Serve hot.
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