November 2, 2011
Italian wedding soup is perfect for those blustery days when the wind is whistling and all you do is want to curl up on the couch. This recipe call for a chicken bouillon cube to make the broth but if you can get your hands on really good chicken stock, preferably one you made yourself, it will make your soup dynamite. Enjoy this comforting Italian wedding soup with a crusty piece of ciabatta bread.
Ingredients:
3 pounds whole chicken broiler/fryer
3 stalks celery
3 mediums carrots
2 smalls onions
1 head escarole
1 cup Acine de Pepe pasta
cup bread crumbs
1 large egg
1/2 teaspoon garlic powder
1 tablespoon grated Romano cheese, plus extra to garnish
Directions:
Place chicken in a Dutch oven, and cover with 4½ cups of water.
Add cut-up veggies (1 onion, 1 stalk of celery, 1 carrot ― all unpeeled, for added flavor).
Sprinkle with salt and pepper.
Cool about 10 minutes.
Drain the veggies out of the broth; discard the veggies and keep the broth.
Cook 1 cup of Acine de Pepe to “al dente” according to package directions. Drain and set aside.
Begin compiling the soup by adding enough water to the broth to measure 5 cups.
Stir in cut-up chicken.
Add in cut-up escarole and cooked Acine de Pepe.
If soup is too thick, add two or three cans of chicken broth to thin out.
Serve immediately, sprinkled with a little grated Romano cheese.
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