Italian Wedding Soup
|Celery||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Parsley||1 Tablespoon, chopped|
|Head of spinach/Escarole||1|
|Pastine||200 Gram (Tiny Pasta)|
|Ground meat||1 Pound|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
Stage1-Place chicken pieces, water and seasoning in large kettle.
Stage2-Cover and cook 100 t0 120 minutes or until tender. When 1/2 done add celery, carrots and onions. Add water if necessary.
Stage3-When chicken is cooked, remove vegetables and discard. Skin and dice meat and return to broth.
Stage4- In separate pan of boiling water add head of chopped escarole and cook 20 minutes.
Stage5-When tender, remove and drain.
Stage6-Prepare meatballs and bake at 375 degrees for 8 minutes.
Stage7-Add meatballs to broth with greens. Simmer and add pastine.