Escarole Italian Wedding Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my Nonna's recipe for escarole soup, also known as Italian wedding soup..She says that this wasn't served at weddings but has 2 different meats wedded together ( chicken and the veal meatballs) Italian comfort food at its best Ingredients:
4 quarts chicken broth |
2 cans white cannelini beans drained and rinsed |
6 cloves garlic, 4 crushed and 2 minced |
1/4 tsp each dried basil, and oregano |
2 bay leaves |
1/2 cup fresh grated parmesan plus a 4 inch piece of the cheese rind |
sea salt to taste |
2 c cooked shredded chicken |
1/2 lb ground veal |
1/4 c italian bread crumbs |
1 egg beaten |
2 lbs fresh escarole,washed |
1/2 lb ditalini pasta cooked and drained |
sliced italian bread rubbed with a cut glove of garlic and toasted |
olive oil |
Directions:
1. Bring chicken broth to a boil add parmesan rind, crushed garlic oregano, basil sea salt and bay leaves and bring to a slow simmer
2. combine veal, minced garlic grated parmesan, bread crumbs and beaten egg
3. form into small meatballs a bit larger than a marble
4. add to simmering broth along with shredded chicken,cannelini beans and escarole
5. cook for 45 minutes
6. Remove parmesan rind and bay leaves
7. Add pasta simmer 5 more minutes until heated through
8. placed toasted bread in bottom of a soup bowl,
9. ladle soup into bowl top with more grated parmesan and a drizzle of extra virgin olive oil
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