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.
|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.|