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Super Italian Wedding Soup

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Submitted by: mtv526601

 

This traditional Italian soup will take a little extra time to prepare--but it's well worth the effort.
 

Ingredients

  • Soup:
  • 3 tbsp olive oil, not extra virgin
  • 2 chicken breasts on bone, with skin
  • 2 thighs on bone, with skin
  • 64 oz chicken stock
  • 10 cups cold water
  • 2 tbsp fresh flat leaf parsley, finely chopped
  • 1 small white or yellow onion, diced
  • 2 cloves fresh garlic, finely minced
  • 2 medium parsnips; washed, peeled and finely diced
  • 2 medium carrots; washed, peeled and finely diced
  • 3 stalks celery, finely diced
  • 1 1/2 bags egg noodles, approx 24 oz
  • 1 tsp poultry seasoning
  • Kosher salt and black pepper to taste
  • Meatballs:
  • 2 lbs ground turkey
  • 1 lb ground veal
  • 3 eggs
  • 1 tbsp Worcestershire sauce
  • 3 tbsp fresh flat leaf parsley, finely chopped
  • 3 cloves fresh garlic, finely minced
  • 1 small white or yellow onion, finely minced
  • 1 cup plain dried bread crumbs
  • 1 cup Pecorino Romano cheese, freshly grated
  • 1 tsp black pepper
  • 1/2 tsp kosher salt

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Method

Heat olive oil in large 10 quart pot on high heat. Wash and pat dry chicken breasts and thighs. Generously salt and pepper both sides of chicken. When oil smokes, add chicken, skin side down. Lower heat to medium high and cook 5 minutes, allowing crust to form. Turn onto other side and cook for an additional 10 minutes. Remove chicken from pan and set aside. Add carrots, parsnips, celery and onion. Scrape bottom of pan while sauteing vegetables for 5 minutes. Add chicken back into pan on top of vegetables. Add minced garlic over top, pour 1/2 cup stock to pan, stirring to deglaze pan. Lower to medium low, cover and simmer 20 minutes. Check at 10 minutes, stir, and add 1/2 cup stock. Remove chicken and vegetables from pan. Store chicken and vegetables. Add remainder of stock to pot, stir, and remove from heat. Preheat oven to 350 degrees. For meatballs, place all ingredients into a large bowl. Mix with hands to incorporate. Pinch off small amount of mixture about 3/4 inch in diameter and gently roll between palms to make uniform. Place meatballs onto greased cookie sheet and bake for 15 minutes. As meatballs bake, turn heat back to medium high and bring soup to a low boil. Add meatballs to soup, turn heat to low, simmer uncovered for 15 min, stirring occasionally. Remove meatballs with slotted spoon and set in bowl to cool. Refrigerate soup overnight. Store meatballs in refrigerator, in an air tight container. Skim any fat from surface, add soup back to pot and reheat on high. Add salt and pepper to taste, and poultry seasoning then bring to a boil. Add egg noodles and cook until al dente. Remove with a slotted spoon into a bowl and sprinkle with olive oil so they won't stick. Add fresh parsley, cooked vegetables, to meatballs and cook until soup boils.

 

Notes: To serve, add noodles to bowl first and then ladle meat balls and soup over noodles. Serve hot with grated cheese.

 

Number of Servings: 10-12

 

Submitted by: mtv526601 ()

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