Home
Shut Up and Mangia
Mia Cucina Pazzo
Contest Results
The Italian Grocer
Italian Heritage
What's New
Your Italian Recipes
Restaurant Reviews
Your Reviews
Appetizer Recipes
Soup Recipes
Salad Recipes
Bread Recipes
Vegetable Recipes
Pasta Recipes
Poultry Recipes
Beef Recipes
Pork Recipes
Veal Recipes
Lamb recipes
Seafood Recipes
Pizza Recipes
Cooking for Kids
Italian Cheese
Italian Wines
Dessert Recipes
Coffee and Espresso
Italian Dinner Music
Food Glossary
About the Cook
Sitemap
Contact Us
Privacy Policy
Disclaimer
Share This Site
Archived Menus

[?] Subscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Italian Wedding Soup

soup

A HAPPY MARRIAGE

Italian Wedding Soup has nothing to do with weddings but it is a marvelous marriage of vegetables and meats that make up this hearty soup. It’s made with a clear chicken broth and usually with spinach, escarole, cabbage, shredded chicken, sausage or meatballs. Occasionally pastas like pastini or cavatelli are added.

I prefer little pork meatballs with this soup. It is so flavorful when the meat is poached directly in the broth. The other ingredients are truly a matter of taste. I use fresh spinach, carrots, celery and the shredded chicken along with around a half a cup of pastini. Usually it’s just a broth but I like the texture and flavor of pastas in my soups. Also you can use either home made broth for this soup or if you don’t have the time canned broth will work just fine.

This Italian Wedding Soup is perfect any day of the week. Serve it by itself for dinner or as a first course before your main dish. Either way don’t forget to sprinkle the fresh grated parmesan cheese all over the top before serving.

Soup

INGREDIENTS

  • 6 cups of chicken stock
  • 2 chicken breasts
  • 2 bunches of long green onion, chopped
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 1/4 cup of olive oil
  • 2 Tbls of butter
  • 1/4 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/2 pound of fresh spinach, chopped
  • 1/4 cup of fresh parsley
  • 1/2 cup of fresh grated parmesan cheese

    PREPARATION

  • In a large pot sauté the onions, carrots, celery and garlic in the olive oil and butter for 2 to 3 minutes.
  • Season with salt and pepper.
  • Add the broth and bring to a boil.
  • Reduce and simmer.
  • Add the chicken breasts and poach for about 10 to 15 minutes.
  • Remove the chicken , shred and return to the broth.
  • Add the spinach and parsley and simmer for around a 30 minutes.
  • Add the meatballs and cook for 15 to 20 more minutes.

    Meatballs

    INGREDIENTS

  • 1 pound of ground pork
  • 1 bunch of long green onions, finely chopped
  • 1/2 cup of bread crumbs
  • 1/2 cup of parmesan cheese
  • 1/4 cup of parsley, chopped
  • 1/4 tsp of salt
  • 1/4 tsp of pepper

    PREPARATION

  • In a large bowl combine all the ingredients together.
  • Shape the meat into small 1 inch balls.

    Serve with parmesan cheese. Serves 8 to 10 people.


    Don't forget to click on the logo below and subscribe to my
    NEW NEWSLETTER

    logo

    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com


    Leave Italian Wedding Soup and Return to Home Sweet Home

    Google

    footer for italian wedding soup page

    		•