Authentic Italian Wedding Soup with Homemade Meatballs
This rich and hearty soup, passed down through generations, encapsulates the warmth and love of family gatherings. Grandmom Lena's Italian Wedding Soup features tender chicken, flavorful homemade meatballs, and vibrant greens, creating a delightful blend of textures and tastes. Traditionally served as a comforting first course at Thanksgiving, this soul-soothing recipe is perfect for any special occasion. With careful preparation and love in every step, you'll find that this soup not only nourishes the body but also warms the heart, reminding us of cherished family traditions.
24
Servings
N/A
Calories
20
Ingredients
Ingredients
Whole chickens (fryer)
2.5 lbs (whole)
Celery
5 stalks (cut into 2-3 pieces)
Carrots
5 large (cut into 2-3 pieces)
Onion
1 large (quartered)
Bay leaf
1
Fresh tomato
1 (halved)
Fresh parsley
1/4 cup (leaves and stems intact)
Salt and pepper
to taste
Ground beef
1/2 lb
Ground pork
1/2 lb
Ground veal
1/2 lb
Italian breadcrumbs
1 cup (approximate)
Garlic
1-2 cloves (roughly chopped)
Fresh parsley
1/3 cup (roughly chopped)
Water
1/4 cup
Eggs
2
Locatelli cheese
1/3 cup (grated)
College Inn chicken broth
96 ounces (2 (48 ounce cans))
Escarole
2 lbs (washed thoroughly and cut into large pieces)
Locatelli cheese
1/3 cup (grated)
Instructions
1
Begin by preparing the broth: In a large stock pot, place the whole chickens and cover them with cold water. Slowly bring the water to a boil, skimming off any foam that rises to the top.
2
Once the foam has subsided, add celery, carrots, onion, bay leaf, fresh tomato, parsley, and a generous seasoning of salt and pepper. Simmer gently for 2-3 hours until the chicken is tender and the vegetables are soft.
3
Strain the broth to separate the liquid from the solids. Remove the chicken from the bones, shredding the meat into bite-sized pieces. Also, finely mince the cooked carrots and return both the meat and carrots to the broth.
4
In a food processor, pulse together eggs, garlic, and fresh parsley until finely minced. In a large bowl, combine ground beef, ground pork, and ground veal. Pour the minced egg mixture over the meat, and season with salt and pepper.
5
Using your hands, mix until just combined. Incorporate grated locatelli cheese and enough breadcrumbs to form a moist mixture that holds together well. Roll into small meatballs, about the size of a quarter.
6
In a medium saucepan, bring 2 cups of chicken broth to a gentle simmer. Poach the meatballs in batches for about 3 minutes until fully cooked, then transfer them to the prepared soup.
7
Filter the cooking liquid from the saucepan through cheesecloth and add it to the soup. In another large stockpot, bring salted water to a rolling boil and add the escarole. Cook just until bright green and slightly tender, then remove quickly to prevent overcooking.
8
Add the escarole to the soup, along with any remaining chicken broth to cover the ingredients. Bring the soup to a simmer and stir in an additional 1/3 cup of grated locatelli cheese.
9
For the best flavor, refrigerate the soup overnight and reheat thoroughly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Wedding Soup?
Authentic Italian Wedding Soup is a rich and hearty dish featuring a blend of tender chicken, homemade meatballs, and vibrant greens like escarole, often served as a traditional first course.
Whose recipe is this?
This specific recipe is Grandmom Lena's Italian Wedding Soup, which has been passed down through generations.
How many servings does this recipe yield?
This recipe is designed to serve 24 people.
What type of chicken should I use for the broth?
The recipe calls for 2.5 lbs of whole fryer chickens.
How long should the chicken simmer for the broth?
The chicken and vegetables should simmer gently for 2 to 3 hours until the meat is tender.
What vegetables are used to flavor the homemade broth?
The broth is flavored with celery stalks, large carrots, a large onion, a fresh tomato, and fresh parsley.
Should I skim the broth while it boils?
Yes, you should slowly bring the water to a boil and skim off any foam that rises to the top for a clearer broth.
What happens to the vegetables after straining the broth?
The vegetables are separated from the liquid; the carrots are finely minced and returned to the broth, while other solids are discarded.
What meats are used in the homemade meatballs?
The meatballs consist of a mix of 1/2 lb ground beef, 1/2 lb ground pork, and 1/2 lb ground veal.
What size should the meatballs be rolled?
The meat mixture should be rolled into small meatballs about the size of a quarter.
How are the herbs and garlic prepared for the meatballs?
They are pulsed in a food processor with eggs until they are finely minced before being added to the meat.
What kind of cheese is recommended for the meatballs and soup?
Grated Locatelli cheese is used both in the meatball mixture and stirred into the final soup.
How many eggs are needed for the meatball mixture?
The recipe requires 2 eggs.
How are the meatballs cooked?
Poach the meatballs in batches in a separate saucepan with 2 cups of simmering chicken broth for about 3 minutes.
What do I do with the meatball poaching liquid?
Filter the poaching liquid through cheesecloth and add it to the main soup pot for extra flavor.
What greens are included in the soup?
The recipe uses 2 lbs of thoroughly washed escarole.
How do I prepare the escarole?
Cut the escarole into large pieces and boil it in salted water until bright green and slightly tender, then remove quickly.
Can I use store-bought broth?
Yes, the recipe uses 96 ounces of College Inn chicken broth in addition to the homemade stock.
Is there tomato in this Italian Wedding Soup?
Yes, one fresh halved tomato is used to flavor the broth during the simmering process.
How should the chicken be prepared for the final soup?
The chicken should be removed from the bones and shredded into bite-sized pieces.
Why is it recommended to refrigerate the soup overnight?
Refrigerating the soup overnight allows the flavors to meld and develop for a better taste when reheated.
Is this soup traditionally served on holidays?
Yes, it is traditionally served as a comforting first course at Thanksgiving.
How much Locatelli cheese is added at the end?
Stir in an additional 1/3 cup of grated Locatelli cheese once the escarole is added.
What is the purpose of the bay leaf?
One bay leaf is added to the stock pot to provide aromatic depth to the homemade broth.
How much water is added to the meatball mixture?
The recipe calls for 1/4 cup of water to be mixed into the meatballs.
What kind of breadcrumbs should I use?
The recipe suggests using approximately 1 cup of Italian breadcrumbs.
How do I ensure the escarole doesn't overcook?
Cook it in a separate pot of boiling water and remove it quickly once it becomes bright green.
Is the onion added whole or chopped?
One large onion is quartered before being added to the stock pot.
How many ingredients are in this recipe?
There are 20 ingredients listed in total for this authentic recipe.
How do I reheat the soup for serving?
After being refrigerated overnight, the soup should be reheated thoroughly before serving.