Italian-Style Wedding Soup
IngredientsPreparation
  • 1 pound [454 g] ground beef
  • 2 eggs
  • 1/4 to 1/2 cup [60 to 115 g] grated Romano cheese
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 1/2 cup [125 mL] Italian-style breadcrumbs
  • 1 clove garlic, minced [optional]
  • Salt and pepper, to taste
  • 3 pounds [1.4 kg] escarole leaves
  • 1 [3 1/2 to 4 1/2-pound / 1.6 to 1.9-kg] boiling chicken
  • 1 onion, chopped
  • Many celery dices [optional]
  • Salt, to taste
  • 2 eggs, beaten
  • 1/4 cup [60 g] grated Romano cheese
  • Preheat oven to 350F [180C].
  • Mix together ground beef, 2 eggs, 1/4 to 1/2 cup [60 to 115 g] grated Romano cheese,, chopped parsley, Italian-style breadcrumbs and, if desired, minced garlic; salt and pepper.
  • Shape mixture into tiny balls, each one the size of a marble; arrange onto a baking sheet.
  • Lightly brown into preheated oven; reserve.
  • Rinse escarole leaves many times, until well cleaned.
  • Tear leaves into bite-size pieces; simmer into boiling water until tender, drain and set aside.
  • Transfer chicken and chopped onion into a 16 to 24-cup [4 to 6-L] casserole; fill casserole with water.
  • Bring to a boil, then simmer over low heat until chicken is done.
  • Drain chicken and onions reserving strained cooking broth into a clean casserole.
  • Skin, bone then cut chicken meat into bite-size pieces.
  • Add chicken pieces, celery dices, salt and reserved browned ground beef balls to strained chicken cooking broth.
  • Bring to a boil; simmer for 20 minutes.
  • Mix in reserved tender torn-up escarole leaves; reserve.
  • Just before serving, bring soup to a boil; beat together beaten eggs and remaining 1/4 cup [60 g] grated Romano cheese.
  • Slowly stir beaten eggs/grated cheese mixture into soup, until eggs are done.