Ingrédients pour Grandmom Lena's Italian Wedding Soup
- Whole Chickens
- Celery
- Carrots
- Onion
- Bay Leaf
- Fresh Tomato
- Fresh Parsley
- Salt And Pepper
- Ground Beef
- Ground Pork
- Ground Veal
- Italian Breadcrumbs
- Garlic Clove
- 1/2 cup chopped fresh parsley
- Enough cold water to cover chicken
- 2 large eggs
- Locatelli Cheese
- Chicken Broth
- 1 large bunch (about 1 lb) escarole
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Comment préparer Grandmom Lena's Italian Wedding Soup
- **Prepare the Chicken Broth:**
- Place 1 whole (about 3-4 lb) chicken in a large stockpot and cover with enough cold water to submerge completely.
- Bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the chicken is very tender and easily falls off the bone.
- Remove the chicken from the pot and let it cool slightly.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Set aside.
- **Prepare the Meatballs:**
- In a food processor, combine 2 large eggs, 4 cloves minced garlic, and 1/2 cup chopped fresh parsley. Pulse until finely minced but not pureed.
- In a large bowl, combine 1 lb ground chicken, 1 lb ground veal, 1 lb ground pork, the egg mixture, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently mix in 1/2 cup grated Pecorino Romano cheese and 1/2 cup breadcrumbs, adding more breadcrumbs as needed until the mixture holds its shape.
- Roll the mixture into meatballs, about the size of quarters.
- In a medium saucepan, simmer 2 cups of chicken broth. Gently poach the meatballs until cooked through (about 10-12 minutes), removing with a slotted spoon as they cook. Set aside.
- Strain the poaching liquid through cheesecloth and add it to the reserved chicken broth.
- **Prepare the Escarole:**
- In a large pot, bring 8 cups of salted water to a boil.
- Add 1 large bunch (about 1 lb) thoroughly washed escarole. Cook until bright green and slightly tender (about 2-3 minutes).
- Remove the escarole with a slotted spoon and set aside.
- **Assemble the Soup:**
- Shred the cooked chicken from the bones and add it to the broth along with 1 cup finely minced carrots.
- Add the cooked meatballs and escarole to the broth.
- Stir in 1 cup of College Inn chicken broth (or more, to taste), and 1/3 cup grated Locatelli cheese.
- Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
- For best flavor, refrigerate overnight and reheat thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
16g
Carbs
2g
