Post by Chris in NM on May 20, 2003 13:57:08 GMT -6
Zuppa di Sposalizio (Italian Wedding Soup)
from www.colavita.com
Chicken Broth:
1 3-lb. soup chicken
1 small onion
2 Tbsp. salt
6 qts. water
Meatballs:
1 lb. ground chuck
1 garlic clove
1/4 cup water
2 Tbsp. parsley
1 cup bread crumbs
1 small onion
2 eggs
Chop garlic, onion and parsley very fine and add to other ingredients. Mix well and form into very small meatballs.
Prepare:
3 cups cooked, chopped escarole or endive
1/2 cup Romano cheese mixed with 2 eggs
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. Return broth to heat; boil rapidly, drop in meatballs, lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more, then add cheese and egg mixture while soup is boiling. Cook an additional 5 minutes. Serve hot!
Permission by:
Preserving Our Italian Heritage
Sons of Italy, 1991
from www.colavita.com
Chicken Broth:
1 3-lb. soup chicken
1 small onion
2 Tbsp. salt
6 qts. water
Meatballs:
1 lb. ground chuck
1 garlic clove
1/4 cup water
2 Tbsp. parsley
1 cup bread crumbs
1 small onion
2 eggs
Chop garlic, onion and parsley very fine and add to other ingredients. Mix well and form into very small meatballs.
Prepare:
3 cups cooked, chopped escarole or endive
1/2 cup Romano cheese mixed with 2 eggs
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. Return broth to heat; boil rapidly, drop in meatballs, lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more, then add cheese and egg mixture while soup is boiling. Cook an additional 5 minutes. Serve hot!
Permission by:
Preserving Our Italian Heritage
Sons of Italy, 1991