Italian Wedding Soup
"Escarole Soup"
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This is a holiday soup in the DellaPietra family prepared by Grandma D. for every Christmas and Easter. Makes about 1-1/2 Gallons.
Note: Ingredients may be less or more, as you wish. Helpful hint: Meatballs, escarole, broth and chicken may be made ahead of time and refrigerated or frozen until ready to use. Croutons are best when served fresh. |
Soup
3 lb. whole stewing chicken (fowl)
3 stalks celery, with leaves
2 heads escarole
1 large whole onion (for flavor, may be removed)
chicken bouillon (for taste)
Wash chicken in cool water. Put chicken in 8-quart (or larger) kettle. Fill ¾ full with salted water and bring to a boil. While the chicken is cooking, remove the scum, if any, from the top of the water with a small strainer. When it stops scumming up, add celery and onion. Let it boil gently on simmer for 2-3 hours or until chicken is tender.
Separate the leaves of the escarole and wash. Boil or steam the leaves until tender. (If steaming, repeat the process using smaller amounts of leaves.) Let cool. Squeeze out the excess water and cut the escarole into bite-size pieces. Set aside.
Remove the chicken from the pot after about 3 hours or when chicken is separating from the bone. Let cool a few minutes. Take the meat off the bones and chop it up. Strain the broth and return the broth to the pot. Add the cut up celery. Add about half of the cut up chicken.
Before serving, assemble all ingredients: broth with chicken, escarole and meatballs. Taste for flavor and add chicken bouillon, if necessary. Serve with bowls of croutons and grated Italian cheese.
Meatballs
1/2 lb. ground beef
1/4 C bread crumbs
1/4 C water
1 egg
1/4 C cheese (optional)
salt & pepper
Mix the ingredients and roll the meatballs the size of a dime. Drop the meatballs into boiling water in a medium pan. Cook for 2-3 minutes. Drain and set aside.
Croutons
1 loaf white sandwich bread, crusts removed
3 eggs beaten (add more if needed)
milk
salt & pepper
Cut the bread into small cubes. Let dry or toast until dry. Scramble the eggs with milk. Add salt and pepper. In small batches, quickly coat a small amount of bread cubes with egg mixture and fry in oil until browned on two sides. Drain on paper towels. Repeat the process.
Recipe provided by Carolyn DellaPietra Frost for Grandma DellaPietra