• Soup:
  • 1 whole chicken
  • 2 large onions, chopped
  • 6 carrots, chopped
  • 6 ribs of celery, chopped
  • 3 celery tops, chopped
  • Salt and pepper to taste
  • 1 tbsp. basil
  • 2 tbsps. parsley flakes
  • Meatballs:
  • 1 cup bread crumbs moistened with water
  • 1 lb. ground chuck or ground round
  • Salt, pepper and garlic powder to taste
  • 1 tbsp. parsley flakes
  • 1/2 cup grated Romano cheese
  • 1 egg, beaten


Soup: Boil chicken in large spaghetti pot about 1/2 hour. Use enough water to cover chicken well. Remove chicken and set aside to cool. Skim fat from broth. Add onions, carrots, celery and seasonings. Let simmer for 1/2 hour.

Meatballs: In large bowl mix together and make into tiny meatballs(marble-size). Drop meatballs into simmering soup. Debone cooled chicken and return chopped meat to soup pot. Rinse and separate 2 large heads escarole, chopped. Place in separate pot and parboil about 15 minutes, using enough water to allow escarole to wilt down. Remove escarole from its pot and place in soup stock and meatballs. Let everything simmer on low heat for long time to allow flavors to mingle. This soup also freezes well

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Submitted 6/13/05.
Source: Best Recipes:Jan./Feb.'92
Submitted By: Linda Wilson
Italian Wedding Soup