Grandma DiRusso’s Italian Wedding Soup
Your family and guests will ask for seconds – –
  • 1whole frying chicken(approximately 4 pounds)
  • 6-8quarts cold water or enough to cover chicken
  • 1/3cup onion, minced
  • 3/4cup carrots, minced
  • 4cups celery, chopped
  • 1/2cup fresh flat leaf parsley
  • 3tablespoons salt
  • 1/4teaspoon black pepper
  • 2pounds fresh escarole, cooked and chopped
  • 5cups DiRusso’s® Mini Meatballs
  • 4cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
  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.
  • Click here for: DiRusso’s Mini-Meatballs