Italian Wedding Soup
For the Chicken Stock:
- 4 chicken breasts with skin
- 1 stalk celery with leaves
- 1 large onion, peeled and quartered
- salt to taste
- 3 quarts of water
- 4 or 5 chicken bouillon cubes
For the soup:
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 cup pastime or 3/4 pound of thin noodles
For the Meatballs:
- 1 pound ground veal
- 2 eggs
- 3/4 cup dry bread crumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon parsley
- 1 teaspoon salt
- 1 small garlic clove, finely chopped
- About 1/2 to 3/4 cup waters to make the meatballs soft
Step 1: For the chicken stock: Wash and clean chicken breast. Soak in salt water for 1/2 hour. Drain and place in large kettle with rest of ingredients for the stock. Cook until chicken is tender. Remove chicken breasts and strain broth.
Step 2: For the meatballs: Mix all ingredients together and add enough water to make the meatballs soft. Roll out miniature meatballs.
Step 3: For the soup: Add 3 stalks of chopped celery and the chopped onion to the strained chicken stock and cook until tender. To make a larger amount of soup, you may add canned chicken broth.
Step 4: Add raw meatballs to the chicken broth containing the celery and onions.
Step 5: Cook 3/4 to 1 cup pastime or 3/4 pound thin noodles as directed on package.
Step 6: Add cooked pastime to broth. If soup is not served immediately, do not add pastime to broth. When ready to serve soup, cook pastime or noodles, place in soup bowl and add broth to each bowl.
Step 7: Add one package fresh spinach or frozen spinach to the soup. If using frozen spinach, cook separately, rinse and add to soup. You may substitute endive or escarole in place of spinach.
Step 8: Add shredded chicken and parsley. Serve immediately.