Italian Wedding Soup - Featured Recipe -
Featured Recipes

Italian Wedding Soup

Growing up in New York and raised by a strong Italian family, traditional Italian soups were ingrained in me at an early age. I remember my grandmother and mother making soups like Minestrone and the Italian Wedding Soup and the aromas filling the house. Being in the warm Florida weather we don’t often have a need for these types of soups, but I still like to make them and the smells remind me of home and my childhood
Categories: Italian, Soups
Step 1
1 lb meatball mix (ground beef, pork and veal)
3 slice bread
1/2 cup milk
1/4 cup parmesan cheese • grated
1 egg
salt and pepper to taste
1/4 cup olive oil
Place the meat for the meatballs in a bowl, add the cheese, egg and season to taste. Soak the bread in the milk until it is soft then place it with meat mixture and mix it in. Heat the olive oil in a non stick pan over medium heat. Shape the meatballs, making sure you keep them small – about bite size. Cook until they are light brown, but crispy. Remove and place them on a plate.
Step 2
1 gal chicken stock
1 1/2 cup onions • diced
1 1/2 cup celery • diced
1 1/2 cup carrots • diced
2 cup flat italian parsley
1 head escarole • julienned
salt and pepper to taste
2 cup pasta • cooked
1 cup parmesan cheese • grated
Heat up the chicken stock to a slow simmer and then add the carrots, onions and celery. Cook until the vegetables are tender about 30 minutes. Add the escarole, meatballs and cook for about 10 minutes and then add the parsley. When you are ready for service add macaroni (or your favorite pasta) and garnish with parmesan cheese.

Recipe courtesy of Executive Chef Eric Neri, Don CeSar Beach Resort, A Loews Hotel, St. Petersburg, FL


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