Grandma's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Grandma's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Ingredients
  • 1 whole frying chicken (approximately 4 pounds)
  • 6-8 quarts cold water or enough to cover chicken
  • 1/3 cup onion, minced
  • 3/4 cup carrots, minced
  • 4 cups celery, chopped
  • 1/2 cup fresh flat leaf parsley
  • 3 tablespoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds fresh escarole, cooked and chopped
  • 5 cups DiRusso's® Mini Meatballs
  • 4 cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
Servings:
Instructions
  1. In a large soup pot, bring water to boil.
  2. Add chicken, bring water to a boil again and cook with lid tilted for
    about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
  3. Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
  4. Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
  5. Serve with Romano cheese.
Recipe Notes
  • Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
  • Use extra chicken meat for salads, sandwiches, etc.
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