February 19, 2012

Italian Wedding Soup: Chicken and Escarole Soup with Veal Meatballs

Also known as Italian wedding soup, chicken and escarole soup is an Italian-American classic. The addition of the little savory veal meatballs make this soup special. It’s a staple at Italian wedding receptions and hence the moniker Italian Wedding Soup.

But you don’t have to wait for a wedding to enjoy this bowl of goodness. Monday was soup night when I was growing up and my mother made this soup often. My family continues the tradition to this day. I like to dunk crusty Italian bread in the broth. My father liked to break chunks of day-old bread into his bowl to soak up the broth.

The soup I make here is a rustic version. You can make it more refined by cutting the vegetables into a smaller dice and make the meatballs even smaller. I always saute the vegetables in EVOO before adding the water. This method intensifies the flavor they add to the soup.

I’m not a dark meat fan but if you are use chicken thighs or legs in addition to or in place of the breasts. Be sure to skim off all the fat from the chicken and meatballs when the soup is done cooking.

Finish each bowl of soup with a good finishing extra virgin olive oil and a sprinkle of grated pecorino, parmigiano or grana padano before serving.

So make Italian Wedding Soup your way. It’s quick and easy. You can make it in less than an hour.

Chicken and Escarole Soup with Veal Meatballs

Ingredients

  • 1 chicken breast
  • 2 carrots
  • 2 celery ribs
  • 1 small onion
  • 1 garlic cloves
  • 2 tablespoons fresh Italian parsley roughly chopped
  • 2 tablespoons EVOO
  • 4 quarts boiling water
  • 1 head escarole
  • sea salt and freshly ground black pepper to taste
  • 1/2 pound ground veal
  • 1 thick slice of stale bread soaked in water
  • 1 garlic clove minced
  • 2 tablespoons Italian parsley chopped
  • 1/4 cup grated pecorino cheese
  • 1 egg
  • sea salt and freshly ground black pepper to taste

Cooking Directions

  1. In a pot bring 4 quarts of water to a boil.
  2. Heat the EVOO in another large enamel or heavy-bottomed pot over medium-high flame.
  3. When the oil starts to ripple add the celery, carrot and onion and saute until the onion is translucent.
  4. Then add the garlic, parsley, sea salt and freshly ground black pepper to taste, stir well and saute for about 30 seconds more.
  5. Add the boiling water to the soup pot.
  6. While you are waiting for the soup to come to a boil make the meatballs. Squeeze out the water from the stale bread. Put it in a bowl with the veal, garlic, parsley, egg and pecorino. Mix well with your hands. Form small meatballs the size of a large marble in your hands. Set the meatballs aside.
  7. When the pot is at a rapid boil add the chicken and then about 10 minutes later add the meatballs to the pot. (Give the chicken a head start in the boiling soup. The meatballs do not take as long to fully cook.)
  8. Boil until the chicken and meatballs are cooked through about 15 minutes.
  9. Take the chicken out of the soup and set aside to cool.
  10. Lower the heat and skim off all the fat from the surface of the soup.
  11. Remove the chicken meat from the bone and break into bite-sized pieces.
  12. Bring the soup back up to a boil.
  13. Put the chicken pieces back in the soup.
  14. Cut the escarole in 1-inch strips and add to the soup.
  15. Add sea salt to taste for the escarole.
  16. Cover the pot adjust the heat to bring the soup to a rapid simmer.
  17. Simmer until the escarole is tender about 15 minutes.
  18. Sprinkle a good finishing EVOO and grated pecorino, parmigiano or grana padano cheese on top.
  19. Serve immediately.
  20. Serves 6-8.

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7 thoughts on “Italian Wedding Soup: Chicken and Escarole Soup with Veal Meatballs”

  • Gianni ~~ I love , love your videos & you !!!
    Why can I “not find ” your recipes in text so I may print out ? I have tried everything — What am I doing wrong ? Please respond ASAP so I am ready for Thanksgiving 2016
    Thank you ~ Barb

    Reply

  • Hi Gianni,
    I just watched your video on the wedding soup “chicken with eascarole and veal meatballs”. When I went to get the written recipe it is missing from your blog. I wanted to make it today and I’m sure I can put it together from the video but I would like to have more exact amounts as written in a recipe.
    I would love if you could email me the recipe. I live in New York and I just discovered your delicious looking recipes this morning and want to make everything you present.
    Thank you for sharing.
    Enjoy,
    Patricia

    Reply

  • Ciao Gianni,
    Looking forward to trying this one, usually I just make a brodo from chicken & veggies etc, this will be a nice change, I’m really enjoying your videos, thanks. I’ll let you know how it turns out.

    Reply

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