I was wondering if anyone had the "real" recipe for the Italian Wedding Soup? when I used to go thru Pensylvania I'd stop at a little diner that served it but would not give out the recipe. I loved it. They aslo used a sweet bacon dreesing for a salad. I don't know what the real name of that is but I'd love to have the recipe
Hi
I found this recipe in the Epicurious.com forum archives and thought it looked both good and authentic.
6 Quarts chicken stock
Pick apart the chicken and add the meat back to the broth.
Add the following: Little meat balls 1 pound ground beef 1 pound ground pork 1 pound ground veal 2 cups soft fresh breadcrumbs
2 eggs slightly beaten
1/2 cup freshly grated parmigianno reggiano cheese
5 minced garlic cloves sauteed in olive oil until soft chopped fresh basil (adjust for as much as you like..)
salt pepper
Soak breadcrumbs in a little milk for 10 minutes or until soggy.
Add rest of ingredients and mix with hands.
Form into tiny meatballs no more than 1" in diameter.
Escarole (or other greens) You'll need a lot as this cooks down to nothing.
For 6 quarts you'll need at least 3 pounds or 3 very large heads. Chop the green leafy parts and discard the really white stems. The stems in my opinion are not very tasty and turn mushy. We always use escarole but I know of others who get good results with endive. I would not recommend spinach though. It has a distinct flavor that does not go well in this soup.
Add the meatballs and greens to the chicken soup. Simmer low for approx. 1 hour. Add up to 1 pound cooked baby pastina or other small pasta before serving. I don't like to add this ahead of time because the pasta gets overcooked and mushy. Sometimes we even serve the pasta on the side in a bowl with a little olive oil to keep it from sticking. Soup can be frozen without the pasta. Serve with a bowl of grated parmigianno.
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