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Italian Wedding Soup
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Serves/Makes:24 cups

  • 1-1/2 or more split chicken breasts
  • 8 cups (1900 ml) chicken broth
  • 8 cups (1900 ml) water
  • salt, black pepper and celery seed to taste
  • 1 pound ground beef
  • 2 eggs, slightly beaten
  • 4 tbsp (60 ml). fine dry bread crumbs
  • 1/4 cup (60 ml) grated parmesan cheese
  • 1/2 tsp (2 ml). minced garlic
  • 1 tsp (5 ml). dried basil
  • 1 tsp (5 ml). onion powder
  • 10 oz (280 grm). fresh escarole or spinach, cut into several small pieces
  • 1 cup (225 ml) ancini de pepe, pastina or orzo
  • 1 cup (225 ml) chopped onions
  • 1 cup (225 ml) chopped zucchini
  • 1 cup (225 ml) chopped carrots
  • Bring chicken broth and water to a boil in an 8-quart pot.
  • Add split chicken breasts, salt, black pepper and celery seed.
  • Simmer over medium heat until chicken is cooked.
  • Remove chicken when cooked, skin, debone and cut chicken into tiny bite-sized pieces and set aside until later.
  • Taste broth and add chicken bouillon cube if necessary.
  • Meanwhile in a large bowl, mix ground beef, eggs, breadcrumbs, parmesan cheese, garlic, basil and onion powder.
  • Form small meatballs (1/2"-3/4" in size).
  • Cook over medium heat in 2 tbsp (30 ml). of olive oil, until cooked.
  • Turn up heat and brown.
  • Drain on paper towels and set aside until later.
  • Add pasta and cook 5 minutes.
  • Add escarole or spinach and simmer 5 minutes.
  • Meanwhile saute vegetables in 1 tbsp (15 ml).olive oil, for about 5 minutes, until almost tender.
  • Return chicken to broth, add meatballs and vegetables and simmer 5 minutes longer.
  • Serve sprinkled with grated parmesan and/or romano cheese.
All my family and friends that I've served this to loved it and ask for the recipe. It takes a little effort but is worth it and there is plenty for a crowd. It's a version I came up with one day after taking all the things I liked best from other recipes I had found.

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