Grandma DiRusso’s Italian Wedding Soup
Your family and guests will ask for seconds – –
(approximately 4 pounds)
cold water or enough to cover chicken
fresh flat leaf parsley
fresh escarole, cooked and chopped
DiRusso’s® Mini Meatballs
cooked Acini de Pepe macaroni or tiny macaroni
grated Romano cheese
In a large soup pot, bring water to boil.
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.
Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
Serve with Romano cheese.
Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
Use extra chicken meat for salads, sandwiches, etc.
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