Italian Grandma's Wedding Soup

Name: Italian Grandma's Wedding Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 16
Ingredients: 16 c water; 6 chicken quarters; 8 carrots, sliced; 8 celery stalks, chopped; 4 chicken stock, cubes; 1 tsp pepper; 1 bunch parsley, italian chopped; 1 lb turkey, ground; 1/2 c parsley, chopped; 4 clove garlic, minced; 1 c italian bread crumbs; 1/2 c parmesan cheese, grated; 2 eggs; 1 tsp salt; 1/4 c milk; 1 lb pastina; 1 pkg escarole, fresh chopped or spinach or combination

By anneliese reitz
@grlfriday

This recipe comes from someone who shared it on facebook. I have personally made it.. it tastes yummy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

30 Min

Cook:

2 Hr

Ingredients

16 c

water
6

chicken quarters
8

carrots, sliced
8

celery stalks, chopped
4

chicken stock, cubes
1 tsp

pepper
1 bunch

parsley, italian chopped
1 lb

turkey, ground
1/2 c

parsley, chopped
4 clove

garlic, minced
1 c

italian bread crumbs
1/2 c

parmesan cheese, grated
2

eggs
1 tsp

salt
1/4 c

milk
1 lb

pastina
1 pkg

escarole, fresh chopped or spinach or combination
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How to Make Italian Grandma's Wedding Soup

Step-by-Step

Making the chicken broth. Get a big pot, Add Water, Chicken, carrots, celery, chicken boulon cubes, pepper and parsley to a boil and then let simmer for at least about 2 hours. make the "miracle" meatballs....my fave as a round-faced little girl.

Mix together (mixing with your hands makes the marriage of flavors work better) a pound of ground turkey (nana used half beef and pork ground), a half cup of finely chopped parsley, 4 cloves of minced garlic, a cup of Italian seasoned breadcrumbs, a half cup of Parmasean cheese, 2 eggs, a teaspoon of salt, and a little milk to make it work as a moist mix of meat that can be rolled into balls. Set aside

Enlist your family if they are around, to roll this mix into small meatballs...size between a nickel and a quarter. LOL
Remove chicken from chicken broth with slotted spoon and set aside in refrigerator to cool.

Drop meatballs one by one into broth and continue simmering soup for about a half hour.

Check on your chicken in fridge. When cool, cut up the chicken into "soup pieces" and add back to broth. When you add the chicken back....add two bags of fresh spinach or a pound of escarole or a combination of both. Keep the soup on the lowest simmer possible.
When greens are soupy, add one pound of PASTINA (teeny tiny round egg pastas) or the tiniest pasta tubes you can find, simmer 10 more minutes

AND SERVE WITH GRATED PARMASEAN CHEESE AND LOVE.

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About Italian Grandma's Wedding Soup

Course/Dish: Other Soups Vegetable Soup

Other Tag: Healthy

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