laurushka.org/blog

It warms my heart to see Lilia enjoying a bowl of her Great Aunt Rose’s Italian Wedding (or Birthday!) Soup. She’s not eating the meatballs, because of the cheese.

Here’s the Recipe:
Aunt Rose’s Italian Wedding Soup

2 48-ounce cans of Chicken Broth (or home-made chicken broth)
2 stalks celery finely chopped
1 small onion (optional) finely chopped
1 to 1 1/2 pounds of ground meat (turkey or beef/pork combo)
2 large eggs
1 cup dry Italian seasoned breadcrumbs
1 1/2 teaspoons dried basil
1/2 teaspoon powdered garlic
2 teaspoon dried parsley (or fresh finely minced)
1/2 cups grated Parmesan
1/2 teaspoon salt (optional)
1/4 teaspoon pepper

3 medium heads escarole, cleaned and chopped

Acini de pepe (pasta) about 3/4 cups
=======================================================
Simmer broth, celery and onion till tender.
Combine the ground meat, eggs, breadcrumbs, basil, garlic, parsley,
Parmesan cheese, salt, and pepper.
Mix well and form into bite-size balls. Drop the balls into the broth.
Cook the acini de pepe in a separate pan, strain it, and add to soup.
Add escarole into broth.
When meatballs rise to the top, they are cooked (about 6 to 7 minutes).
When escarole is wilted it is done.

(Soup in photo played by Famous 4th Street Deli’s Matzo Ball Soup)