Italian Wedding Soup


  • 1 large chicken
  • 2 large roughly chopped onions
  • 1 bunch roughly chopped celery
  • 1 bunch carrots sliced
  • 2 lbs fresh spinach, roughly chopped
  • 1 16 oz box bow tie pasta
  • 2 large institutional size cans chicken broth
  • 1 cup seasoned bread crumbs
  • 1/2 lb fresh fontinella, romano or parmesan cheese, finely shredded
  • 4 eggs
  • 3 lbs meatball mixture, shaped into small meatballs, or 3 lbs pre-made meatballs
  • 10 large garlic cloves
  • salt to taste
  1. Put the chicken in a large pot. Cover with water; add garlic, onions and celery. Simmer till chicken falls off the bones. Strain (keep the broth) and debone the chicken
  2. Return chicken to broth and chill completely. Lift the solid chicken grease off the broth and disgard
  3. Bring the mixture to a boil, then reduce to a simmer
  4. If you are making your own meatballs, pre- cook them; add to broth
  5. In second soup pot, put canned chicken broth; bring to a boil. Add pasta, cook until pasta is done
  6. Mix the 2 soup pots and their contents together; bring back to a simmer. Add the spinach and carrots
  7. Let simmer 1 hour
  8. In a bowl, mix egg, bread crumbs and cheese together (should be thick like dumplings- add more bread crumbs if necessary)
  9. Drop egg mixture into simmering soup by teaspoonfuls. Add salt to taste


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