italian wedding soup
 
serving size: 12 
categories: soups 
 
 
2 lb.  chicken parts
2 large  onions
3 stalk  celery; including
  leaves
3 large  carrots
3 clove  of garlic
2 tsp  salt
4   5 peppercorns
3   whole cloves
12 cup  cold water
  meatballs
1/2 lb.  lean ground beef
1   egg slightly beaten
4 Tbsp  bread crumbs
2 Tbsp  parmesan cheese
1/2 tsp  dried basil
2 head  escarole
1/2 cup  acini de pepe; a small round
  pasta
3   eggs slightly beaten
1 cup  parmesan cheese
 
for the chicken stock:quarter the onions. chop scrubbed celery and carrots 
into 1-inchchunks. place chicken pieces, onion, celery, carrot, garlic, 
salt andcloves in large soup pot or dutch oven. add cold water. bring to a 
boil.reduce heat, cover and simmer for 1- 2 hours. remove chicken 
andvegetables. strain stock through cheesecloth to remove solids. skimfat 
off the surface.meatballs:combine all ingredients and shape into 3/4-inch 
balls. drop intoboiling water and cook until they float to the top. drain 
and setaside.for the escarole:in a large pot of boiling water, add 2 heads 
of escarole, which hasbeen cleaned and chopped. blanch for 3 minutes to 
remove thebitterness from the greens. drain. when cooled, squeeze out all 
extra liquid.for the soup:bring stock to a boil, add chopped escarole, 1 
1/2 cups acini de pepe,and 3 eggs (slightly beaten) combined with 1 cup of 
parmesan cheese. stirring continuously until the egg is fully cooked and 
the pasta isal dente. add the meatballs, adjust seasoning and heat 
through.for the chicken stock: 
 
from: "duckie " <jmstwn1607@earthlink. 
 
per serving (excluding unknown items): 247 calories; 8g fat (31.1% 
calories from fat); 11g protein; 31g carbohydrate; 2g dietary fiber; 20mg 
cholesterol; 836mg sodium. exchanges: 2 grain(starch); 1 lean meat; 1/2 
vegetable; 1 fat. 
 
-- 
 
(ID: 74773) Mirror: rec.food.recipes: Sun, Feb 20, 2005


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