posted by Becky 03-02-102 7:34 PM
Italian Wedding Soup
3 or 4 qt. chicken stock (canned or homemade)
1 c. diced onions
1 c. diced celery
Bring chicken stock to simmer; add onions and celery. While stock is simmering, make the meat balls.
1 1/2 lb. ground beef or turkey or veal or combination
1/2 c. Italian bread crumbs
1/4 c. chopped parsley
1/2 c. Parmesan cheese
milk, salt and pepper to taste
large head of escarole or curly endive or spinach
Mix all the ingredients together: ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop directly into simmering broth.
While the meatballs are cooking, bring a gallon of water to boil and partially cook the 3/4 to 1 pound acini de pepe. Drain and set aside. While the macaroni is cooking, chop the escarole fine and add to meatballs in the soup. Let simmer a few minutes and add the acini de pepe. This can be cooked a few minutes longer to finish cooking the macaroni; do not overcook.
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