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Nov 12, 2010

Italian Wedding Soup


Italian Wedding Soup  Serving for 8.

3 Escarole bunches. Cut off end.  There is a lot of sand inbetween the leafs so you must wash each leaf. Then place in a pot of water with 1/4 tsp bleach to sterilize them for about 3 minutes.  Then rinse under running water.  I like to use the salad spinner. this way I can take out the spinner and drain out the water and run cool water in it and I repeat this a few times.

Chop the up the Escarole into small pieces.

3 - 48oz Cans of Chicken Broth.
8 baby Carrots- Cut up into small chunks.
1 pc Celery -  cut up into chunks.
2 Tbs grated Peccorino Romano cheese
1/4 tsp pepper and garlic
1/4 small onion. Finely Chopped.
1 box of Italiano Pasta cooked aldente.
3 lbs of chopmeat to make 120 baby meatballs. Look under Meatball recipe for what you need and make meatballs first. ( there will be 4 baby meatballs to one reg. size meatball) so, the same 3 lbs of reg meatball makes approx. 30 meatballs to 120 for the baby one.) 

While the Meatballs are cooking then start making the soup.



After  Escarole is washed and sterilized. Don't worry about the excess water on the Escarole it doesn't need to be wiped off.

1.   In large 14 quart Sauce Pot.  Pour in all the chicken broth and onions. Cook under high heat and bring to a boil.

2.  Place Escarole in pot.  Cook under Medium heat. When you first place in the Escarole, the chicken broth will not cover all of it at first. 
Cook for about 5 minutes. Then -


3. Add in the chopped Carrots and Celery.


















Escarole cooking.  Still hard.   

Escarole cooked when transculent about 15 min.
5.  Add Cooked meatballs
6. Add Grated Cheese
7.  Cook for about 3 minutes.

8.  Add in cooked Pasta.  and simmer for about 2 minutes.
                                                            Soup is done.


                                                  "Buon Appetito"



This soup doesn't take to long to cook.  The most time you will spend on clean the Escarole Leaves.

Hint:  When I cook my meatballs for my sauce I would make a second batch of baby meatballs and freeze them so, in a few days to a week I cook this soup and it takes much less time.  I put the meatballs a day before in the fridge to defrost.

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