Friday, December 17, 2010

Wedding Soup

When I married my husband it did not take long for me understand how important making a good wedding soup was to the family. His sister Dodie's soup was excellent and I was not sure I could make soup, let alone a good soup. My husband always talked about wedding soup, he would order it at restaurants and then say it was not right, not like the soup his sister's make. One morning he decided he was going to make the soup. He went to the store and bought the ingredients, consulted with his sister, and then started on his day long adventure to make the soup. He cut vegetables, boiled and boned a whole chicken, and meticulously made perfect little meatballs. It literally took 10 hours for him to make the soup! It was delicious! Seriously though, I thought I do not have time to make this soup!!

Several months later, I came across the recipe and I decided to give it a try. Lo and behold, in an hour and half I was able to make the soup, do two loads of laundry, and clean up the kitchen. I did take a few short cuts but the results were the same.....delicious soup!!

This soup is very good. The flavor is smooth and the soup is hardy so you do not need much else to make it a meal. I have never really cared for spinach, but in the soup it is subtle so I really enjoy it.

Italian Wedding Soup
Whole 4 lb chicken, or 2 chicken breasts bone-in, or 4 boneless breasts - (This is where you can save time)
1 onion chopped - I use a very large yellow onion
1 1/2 cups chopped celery
1 cup chopped carrots
2 32 oz containers of chicken stock
10 oz frozen spinach, thawed and drained
1 tsp Italian seasoning
Salt and pepper to taste
1 lb ground beef or turkey
2 pieces garlic, chopped fine
1 tbsp parsley
1 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
1/3 grated Parmesan cheese
1 egg
1/3 cup bread crumbs
3 eggs
1/2 cup grated Parmesan
Boil chicken in large pot with enough water just to cover chicken. Add in about 1/2 cup of the onion and little salt. When chicken is falling off bone, or is cooked through, remove from pan and shred. Add the chicken back to the pot, add stock, onion, celery, and carrots.
While this simmers, mix all ingredients for the meatballs and make tiny little meatballs. We like them the size of marbles. When they cook in the soup they are very tender and melt in your mouth.
Bring soup back up to a boil and drop in meatballs. Add spinach. Reduce heat and cook for 15 minutes. This is a good time to add 1 tsp of Italian seasoning and salt and pepper to taste. Beat 3 eggs and 1/2 cup grated Parmesan in a small liquid measuring cup. Bring soup back up to a boil and drizzle the cheese and egg mixture into the soup, stirring occasionally. Cook soup for at least another 15 minutes before eating.
This soup can stay on low heat for a long time and the flavor or texture will not be effected. This soup freezes well. You can re-heat in microwave, or on stove top and it tastes like it was just made.

No comments:

Post a Comment