We thought Italian Wedding Soup sounded good. It makes so much that we usually freeze the leftovers. Instead, we decided to ask some friends over for a mid-week get-together. A great time was had by all. Good food, good conversation and good wine was plentiful.
This recipe was given to me by an Italian family in Pittsburgh. The Bonomo’s are dear friends and excellent cooks.
Italian Wedding Soup
- 1 whole chicken
- 2 (24 oz) boxes chicken broth
- 2 (12 oz) bags chopped frozen spinach
- 2 Tbs oregano
- Salt & pepper, to taste
- 2 (1 lb) boxes Farfalle pasta
- Grated Parmesan cheese, to top soup
- 3 lbs ground beef
- 4 cloves garlic, minced
- 2 Tbs basil
- 2 Tbs oregano
- 2 Tbs parsly
- 2 eggs, slightly beaten
- ¾ cup Italian style bread crumbs
- ¾ cup grated parmesan cheese
- 1½ tsp seasoned salt
- ¾ tsp black pepper
- ¾ cup milk
- In a large stock pot, place whole chicken and add water to barely cover chicken.
- Pour chicken broth into pot.
- Add salt and pepper.
- Bring to a boil, cover, reduce heat and simmer for an hour.
- Prepare meatballs.
- In a large mixing bowl place all meatball ingredients. Using hands mix until all ingredients are mixed well.
- Preheat oven to 350º.
- Roll meatballs into small balls.
- Bake for 25 minutes.
- Remove chicken from stock pot, allow to cool, shred and return boneless chicken to pot.
- Add meatballs, 2 Tbs oregano and spinach.
- Cover and let simmer 30 min.
- Cook pasta according to box.
- Place some noodles in a each bowl, cover with soup and shake Parmesan on top.
There are a lot of ingredients, but it is well worth the work. However, rolling out the meatballs is quite a chore. Having a helper is nice.
Enjoy, Jerry & Roni !!!
Jerry & Roni welcome you to Cooking Life to the Fullest
Living the good life is what it is all about. Spending time with family & friends, Cooking Life to the Fullest, is at the top of our list of favorite things.