Chicken Soups
Best Italian Wedding Soup
- Italian
Ingredients
- 1 head of escarole, washed, steamed and chopped to bite size
- 2 hard boiled eggs, chopped
- 1 1/2 pounds chicken, on bone
- small pre-cooked meatballs, marble size
- 1 large onion
- celery leaves
- 1/2 cup carrots
- 1/2 cup chopped celery
- 1 cup crushed egg noodles or pastene
- fresh parmesan, to sprinkle over top (optional)
Directions
- Place chicken, onion, celery leaves in a pot. Pour water over top until just covered and bring to boil.
- Reduce heat and simmer until chicken is very tender and falls away from the bone, about 1- 1 1/2 hours.
- Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth.
- Put celery and carrots in broth. Cook until tender, about 4-5 minutes. Add escarole, meatballs, noodles, eggs, and chicken. Bring to a low boil.
- Simmer until noodles are cooked. Serve hot with crusty bread. Sprinkle parmesan cheese on top.
