Italian Wedding Soup (2cups = serving) (kec)
- Minutes to Prepare:
- Minutes to Cook:
- 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 choppedWater to cover it.3 stalks celery, diced small1/2 lb baby carrots, thinly sliced1/4 tsp garlic powder (heaped)4 -7 tbsp granular chicken broth 1cup dry acin di pepe pastaMeatballs:1/2 lb ground beef (90% lean)1/2 cup seasoned bread crumbs1 tbsp dried parsley8 teaspoons grated kraft romano cheese8 teaspoons grated kraft parmesan cheese1/2 tsp salt1/8 tsp black pepper1/4 tsp garlic powder1 1/2 oz grated spanish onion1/8 cup whole milk
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.
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.
Nutritional Info 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
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