Wedding Soup Recipe
🕒 Total Time: 6 hours
🥄 Prep Time: 1 hour
🍲 Cook Time: 5 hours
🍽️ Servings: 24-48 Bowls
Description:
A delectable chicken soup infused with the flavors of endive, escarole, and a hint of onion, this Wedding Soup is a cherished culinary gem hailing from the Cleveland, Pittsburgh, and Youngstown areas. With its rich broth, tender chicken, and savory meatballs, it’s a dish sure to leave a lasting impression on your taste buds.
Ingredients:
- 2 whole chickens
- 24 cups water
- 24 cups chicken broth
- 3 heads endive
- 3 heads escarole
- 1 onion
- 1 carrot
- 1 1/2 cups chopped parsley
- 2 eggs
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
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Boil the Chicken: In a large pot, combine the water and chicken broth. Add the whole chickens and bring to a boil. Let the chickens cook in the mixture for approximately 2 hours until fully cooked.
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Remove and Shred Chicken: Once the chickens are fully cooked, carefully remove them from the pot. Skim off any excess fat from the surface of the broth. Allow the chickens to cool slightly, then remove the meat from the bones and dice it up. Place the diced chicken back into the broth mixture.
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Prepare Greens: Wash the endive and escarole thoroughly, then tear them into bite-sized pieces. Add them to the pot with the chicken and broth.
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Add Aromatics: Dice the onion and carrot, then add them to the pot along with the chopped parsley. Cook the soup over medium-low heat until the endive and escarole are cooked down and the vegetables are tender.
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Make Meatballs: While the soup is simmering, prepare the mini meatballs. (These can be made in advance to save time.)
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Cook Meatballs: Drop the uncooked mini meatballs into the soup and bring it back to a boil. Let the soup simmer for an additional 30 minutes to allow the flavors to meld together.
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Beat Eggs: In a mixing bowl, crack the eggs and beat them until well combined.
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Thicken Soup: With the soup at a rolling boil, slowly pour in the beaten eggs, stirring gently as you pour. The eggs should form delicate strings throughout the soup, adding a luxurious texture.
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Simmer: Reduce the heat to low and let the soup simmer gently for 2 more hours, allowing all the flavors to meld together beautifully.
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Season and Serve: Season the soup with salt and pepper to taste. Ladle the hot soup into bowls and top each serving with a generous sprinkle of freshly grated parmesan cheese.
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Enjoy: This Wedding Soup is even better the next day, allowing the flavors to deepen and develop further. Serve it as a comforting meal for family gatherings, special occasions, or anytime you crave a taste of homey goodness.
Nutritional Information (Per Serving):
- Calories: 241.4
- Fat: 13.6g
- Saturated Fat: 3.9g
- Cholesterol: 73mg
- Sodium: 855.1mg
- Carbohydrates: 7.5g
- Fiber: 4.6g
- Sugar: 2.1g
- Protein: 21.6g
Recipe Notes:
- Feel free to adjust the seasoning according to your taste preferences. You can also add other vegetables or herbs to customize the soup to your liking.
- This soup freezes well, so you can make a big batch and store it for later enjoyment.
- Serve the Wedding Soup with crusty bread or garlic knots for a complete and satisfying meal.
