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Italian Wedding Soup


4 chicken breasts (bone-in or boneless)
1 onion
3 stalks celery
2 heads escarole (or kale, or bok choy)

1 lb ground beef
3/4 c grated parmesan cheese
3/4 c Italian bread crumbs
1 egg
1 tsp salt

2 eggs
handful grated parmesan cheese


Fill large pot half full with water. Cut celery in threes and peel skin off onion. Wash off chicken breasts with water. Put celery, onion and chicken in pot of water. Salt water (about 2 tsp). Bring to a boil, then lower to a simmer. Simmer for approx 1 hr, 15 mins.

Cut base off both heads of escarole. Wash thoroughly. Cut into small pieces. Steam down in a large pot for about 15-20 mins. Set aside. (Michelle’s note: I use the steamer attachment to my stock pot for this).

Mix ground beef, 3/4 cup grated parmesan, bread crumbs, 1 egg and salt together. Make sure all ingredients are well blended. Roll little meatballs the size of a dime. Set aside.

Beat 2 eggs and handful of parmesan and set aside.

When chicken is done, pull out and let cool. Remove celery and onion and discard. Put meatballs into the broth, they will cook instantly. Add escarole. Add egg/parmesan mixture and stir well. Finally, shred chicken and add to soup. Season as needed with more parm, salt or pepper.

Recipe credit: Paulette Adams’ mother


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