Wedding Soup
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INGREDIENTS 6 ounces cooked chicken meat, diced
6 cups homemade chicken stock
Salt and pepper
6 ounces Miniature Meatballs
1/2 bunch endive, chopped
1 egg
1/4 cup grated Parmesan cheesePlace chicken meat and stock in a saucepan over medium heat. Season to taste with salt and pepper. Add browned meatballs and chopped endive. Bring to a boil.
Beat egg and Parmesan cheese together in a bowl. Add a little of the broth to the egg-cheese mixture and mix together. Return the entire egg-cheese mixture to the broth and whisk until eggs have cooked.
NOTE - It is important to prepare your own Chicken Stock for this recipe to give this soup the proper flavor.
MINIATURE MEATBALLS
1/2 pound ground beef
1 egg, beaten
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped fresh parsley
1/2 cup bread crumbs
2 tablespoons butterMix all ingredients above except butter. Shape them into miniature meatballs, no larger than 1-inch.
Melt butter in heavy skillet. Sauté meatballs until golden brown.
NOTES - This soup freezes well. This should be called "Italian Wedding Soup" because it is a traditional feature of the midday luncheon following an Italian wedding. In Italy, wild dandelions are gathered and used in the soup rather than endive as in this recipe. If you are feeling adventurous, try dandelion greens sometime. They give a slightly sharper taste.