Ingredients for Wedding Soup
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How to Make Wedding Soup
- In a large stockpot, combine 2 whole chickens (about 3 pounds each), 8 cups of water, and 4 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 2 hours, or until chickens are cooked through.
- Remove chickens from pot and let cool slightly. Once cool enough to handle, shred the chicken meat from the bones, discarding the skin and bones. Dice the chicken into 1/2-inch pieces. Set aside.
- Skim off excess fat from the broth.
- Return the broth to a simmer. Add 1 large onion, diced; 2 cups chopped carrots; and 1 cup chopped fresh parsley.
- Add 1 large head endive, washed and torn; and 1 large head escarole, washed and torn. Cook over medium-low heat until greens are wilted and tender, about 15-20 minutes.
- Meanwhile, prepare meatballs: In a bowl, combine 1 pound ground chicken or beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1 clove garlic (minced), 1 teaspoon dried oregano, salt and pepper to taste. Roll into 1-inch meatballs.
- Add meatballs to the soup. Bring to a boil, then reduce heat and simmer for 30 minutes.
- In a separate bowl, whisk 2 large eggs until light and frothy.
- Slowly drizzle the beaten eggs into the simmering soup while stirring constantly to create a creamy texture. Continue stirring for a few minutes.
- Reduce heat to low and simmer for another 30 minutes. This allows the flavors to meld and deepen.
- Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese.
- Even better the next day!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
8g
Fat
19g
Carbs
2g
