Italian Recipes - Discovering The Mystery Ingredients In Italian Food!
Where you find a family that loves
Italian food, with years experience making fine Italian foods from
authentic Italian recipes and they have pride in what you say is
the finest Italian food in the greater Calgary area. You will
discover the great Italian Restaurants! On many occasions we like to use Italian recipes from others who share the passion for the Italian food. One of the most passionate ladies I know, Deborah Mele shares her recipe for Italian Wedding Soup. Deborah has created one of the best sites for Italian recipes on the Internet Italian Food Forever.com Italian Wedding SoupSource : 
Combining small delicate
meatballs with escarole in a flavorful chicken broth, this is a recipe
I am asked for often but had never heard about while living in Italy.
: Serves 6 :by Deborah Mele This soup recipe is very popular at Italian weddings in the United States, although I had never heard of it all the years I had lived in Italy. Here in Canada at Italian weddings, a light soup of broth with tiny pasta, or Pastina in Brodo is served as a first course before the pasta and meat courses. Apparently, this meatball and escarole soup is often served at Italian American weddings. While researching its origins, and to find out exactly why it is called "wedding" soup, I found that actually the soup was given this name because it was felt that the meat and greens which are main ingredients, go well together, or in Italian si sposono bene. There are many variations of this soup, although it seems they all contain small meatballs and greens in a flavorful broth. Some recipes boil the meatballs in boiling water before adding them to the broth to keep it clear, while others fry or bake the meatballs. I find by cooking the meatballs in the broth adds additional flavor to the soup. If any foam develops while cooking, simply skim it off with a ladle. I use a mix of ground veal and sirloin, which is low in fat and creates a delicately flavored meatball. 1/2 Pound Ground Veal 1/2 Pound Ground Sirloin 1 Large Egg 1 Cup Grated Parmesan Or Romano Cheese 1/2 Cups Bread Crumbs Salt And Pepper 2 Tablespoons Finely Chopped Fresh Parsley 8 Cups Homemade Chicken Broth 1 Small Head Of Escarole, Washed, Trimmed And Chopped 1/2 Cup Grated Parmesan Or Romano Cheese Heat the broth in a large pot. Mix together the meats, cheese, egg, bread crumbs, parsley and salt and pepper. Once the broth is hot, reduce it to a simmer. Form small meatballs about one inch in diameter, and drop them into the broth. Cook for about 5 minutes, and then drop in the escarole. Cook for a few more minutes or until all the meatballs float to the top, and the escarole is wilted. Skim off any foam that develops as the meatballs cook. Serve the soup in individual bowls, with a good helping of grated cheese on top. Buon Appetito! Deborah Mele 2002 |