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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 5.1 g
  • Cholesterol: 70.7 mg
  • Sodium: 900.4 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.0 g

View full nutritional breakdown of Italian Wedding Soup (2cups = serving) (kec) calories by ingredient
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Italian Wedding Soup (2cups = serving) (kec)

Submitted by: KECDMC

Introduction

This is my family's favorite Italian wedding soup. The mini meatballs are a huge hit with the kids. Although many people use spinach for the leafy green in wedding soup, the recipe that was handed down to me called for endive lettuce, so that is what I use. Endive costs a lot less than spinach, and my family and I have always enjoyed our soup made with it. . If spinach is your favorite, feel free to make a substitution. This is my family's favorite Italian wedding soup. The mini meatballs are a huge hit with the kids. Although many people use spinach for the leafy green in wedding soup, the recipe that was handed down to me called for endive lettuce, so that is what I use. Endive costs a lot less than spinach, and my family and I have always enjoyed our soup made with it. . If spinach is your favorite, feel free to make a substitution.
Number of Servings: 13

Ingredients

    1 whole chicken (3.5 -4 lb) after cooking yields 1 1/2 lbs cooked chicken)
    Water to cover it.

    2 heads endive lettuce, rinsed well, then chopped
    Water to cover it.

    3 stalks celery, diced small
    1/2 lb baby carrots, thinly sliced
    1/4 tsp garlic powder (heaped)
    4 -7 tbsp granular chicken broth
    1cup dry acin di pepe pasta


    Meatballs:
    1/2 lb ground beef (90% lean)
    1/2 cup seasoned bread crumbs
    1 tbsp dried parsley
    8 teaspoons grated kraft romano cheese
    8 teaspoons grated kraft parmesan cheese
    1/2 tsp salt
    1/8 tsp black pepper
    1/4 tsp garlic powder
    1 1/2 oz grated spanish onion
    1/8 cup whole milk


Directions

Put the chicken in an 8 qt stock pot and cover with water. Heat to boiling and the cook the chicken for 2 hours. While it's boiling go on to the next steps.
Rinse and roughly chop 2 heads of endive (approx 8 cups). Put the endive into another 8 qt stock pot and fill with water. Bring it to a boil, then simmer until it is cooked. It will appear very wilted and dark green. (approximately 1/2 hour) Ater it's cooked, just leave it on the stove until the chicken is done cooking.
While the endive is cooking mix up the meatballs by combining all of the ingredients together in a bowl, then rolling tiny meatballs (approx 1 1/2 inch in size) by hand. Place the rolled meatballs on a platter until you are ready to cook them. This recipe should yield approximately 80 -90 meatballs. Spray cooking spray in a large skillet and cook the meatballs completely. Be very gentle while turning them as they can crumble easily. A smaller skillet can be used, if you cook the meatballs in smaller batches. Set the cooked meatballs aside on a paper towel covered plate until later.
After the chicken has cooked for 2 hours, remove it from the pot, leaving all of the liquid in the pot. Chop the chicken into bite size pieces, discarding the skin and bones. The remaining meat should weigh approximately 1 1/2 lbs. Return the chicken to the pot the chicken was cooked in.
Pour the cooked endive and 3/4 of its cooking liquid through a strainer into another large pot, discarding just the last 1/4 of the liquid which can sometimes contain dirt or sediment. Add the cooked endive (8 cups raw yields approximately 2 1/2 cups cooked) to the pot with the chicken. Now add the reserved endive liquid to the chicken pot until the liquid level is approximately 3-4 inches from the top of the pot.
Add the onions, carrots, celery, garlic powder, cooked meatballs, acin di pepe, and 4 Tbsp granular chicken bouillon. The dry pasta will cook in the soup. You will need to add adiditional chicken bouillon until the broth tastes good to you. I always start off by putting in the 4 Tbsp and adding additional tablespoons one at a time, as needed. By the time I think it's good, I've usually put between 6 and 7 tablespoons in, but let your tastes decide. You can always add more, but too much bouillon can never be taken away. Salt and pepper can also be added to taste if desired. Because of the amount of bouillon used, I've never added any additional salt or pepper to my soup, but that is a personal preference.
This recipe makes approximately 26 cups (13 ) 2 cup servings.

Number of Servings: 13

Recipe submitted by SparkPeople user KECDMC.






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