Wednesday, February 29, 2012

Italian Wedding Soup - A bit different than what you may be used to...


This is a family recipe that has been passed down for generations.  It's not the typical 'Italian Wedding' Soup that you may used to but that's what my family calls it.  It actually contains Soup Pizza that is similar to croutons instead of noodles.

4 lbs split chicken breasts
2 T chicken base
1 chopped onion
1 T minced garlic
chopped veggies to your liking
salt and pepper to taste

Soup Pizza - This recipe makes a lot more than needed for the soup (but freezes well)
1 loaf bread
12 eggs
1 cup romano cheese
2 T baking powder
2 T chicken base
a few shakes of parsley
1/2 tsp black pepper

To Prepare
1.  Place chicken breasts in stock pot and cover with 12 cups of water.  Bring to boil.

2.  Once soup comes to a boil, let boil for 5 minutes.  Turn off heat and place lid on stock pot and let chicken poach for 45 minutes.

3.  After the poaching, simmer until chicken falls off the bone.  Skim off the fat as needed.

4.  Turn off heat and remove split chicken breasts with a slotted spoon and set aside to cool.  (Can start soup pizza here.)

5.  Add remaining ingredients to the soup.

6.  Once chicken has cooled enough to touch, de-bone, thred and return to soup.

7.  Re-heat soup and simmer until soup pizza is ready!

8.  Prepare Soup Pizza:
a.  Break apart loaf of bread and put in a mixing bowl.

b.  Slowly add small amounts of water to soak the bread and knead it with your hands, further breaking the bread pieces up with your fingers.  Be careful not too add too much water that there will be water remaining in the bowl.

c.  Add eggs and continue to knead with your hands until mixture is evenly mixed.

d.  Add dry ingredients and continue to mix.

e.  Pour mixture onto greased cookie sheet and bake at 375°F for 35-40 minutes.

f.  Let cool.

g.  Use kitchen food shears to cut soup pizza into crouton sized pieces.

To Serve
Add handful of soup pizza croutons to bowl of soup and enjoy!

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