Grandmom Lena’s Italian Wedding Soup

May 10, 2023May 10, 20230 2
Grandmom Lena's Italian Wedding Soup Recipe
in Soup

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 lbs whole chickens ( fryer )
5 stalks celery , cut into 2 -3 pieces
5 large carrots , cut into 2 -3 pieces
1 large onion , quartered
1 bay leaf
1 fresh tomato , halved
1/4 cup fresh parsley ( leaves and stem intact )
salt and pepper
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 cup Italian breadcrumbs ( approx )
1 -2 garlic clove , roughly chopped
1/3 cup fresh parsley , roughly chopped
1/4 cup water
2 eggs
1/3 cup locatelli cheese , grated
salt and pepper
2 cans college inn chicken broth ( possibly more )
2 lbs escarole , washed thoroughly and cut into large pieces
1/3 cup locatelli cheese , grated

Nutrision Information

Servings Per Recipe
8-10
Calories
450
Sugar
3g
Fat
30g
Italian Wedding Soup is a classic dish that hails from Southern Italy. Despite its name, it's not actually served at weddings (although it would make a great addition to any wedding menu!) This soup gets its name from the marriage of flavors between the tender chicken, flavorful meatballs, and robust escarole. It's a comfort food that warms you from the inside out, making it perfect for a chilly day. This recipe has been passed down through generations of Grandmom Lena's family, and it's easy to see why. It's a labor of love, but the end result is worth it. Serve it up with some fresh bread and a glass of red wine for the ultimate Italian experience.

Instructions

1.In a large pot, add the chicken, celery, carrots, onion, bay leaf, tomato, parsley, salt and pepper, and cover with water.
2.Bring to a boil over high heat, then reduce the heat to low and simmer for 1 to 2 hours, or until the chicken is thoroughly cooked.
3.While the chicken is cooking, in a separate bowl mix together the ground beef, ground pork, ground veal, breadcrumbs, garlic, parsley, water, eggs, cheese, salt, and pepper.
4.Once the chicken is done, remove it from the pot and shred the meat. Strain the broth and discard the vegetables and bay leaf.
5.Return the broth to the pot and bring to a boil over medium-high heat.
6.Add the escarole and cook until it wilts, then stir in the shredded chicken and meatballs.
7.Cook for an additional 15-20 minutes to ensure that the meatballs are cooked through and the flavors have melded together. Serve hot and enjoy!

PROS

Grandmom Lena’s Italian Wedding Soup is a delicious, hearty soup that is perfect for a cold winter day.
Loaded with protein from both the chicken and the meatballs, it’s sure to leave you feeling full and satisfied.

It’s also a great way to get in some veggies, with the carrots, celery, and escarole.

The Italian breadcrumbs, garlic, cheese, and parsley in the meatballs add great flavor and make them tender and juicy.

This recipe makes a large batch and can easily be reheated for leftovers.

CONS

While this soup is delicious, it does take some time and effort to make.
It’s not a quick 30-minute meal, so plan accordingly.

It’s also not a very low-calorie dish, as it contains both chicken and meatballs, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Grandmom Lena’s Italian Wedding Soup contains a good amount of protein from both the chicken and the meatballs, which is important for building and repairing muscles and tissues in the body.
The escarole is a great way to incorporate some leafy greens into your diet, which are rich in vitamins and minerals.
Garlic has been shown to have immune-boosting properties and may also help lower blood pressure and cholesterol levels.

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