If you are ever in Ohio and stop by my parents farm in the winter you are guaranteed to see some soup cooking on the stove. There is nothing better than coming home after a cold day to the smell of something amazing that is warm and ready to go. I had the pleasure of having my parents here last year for the holidays and during our big New Years party my mom decided to cook her famous Wedding Soup. We had one of the top restaurants in LA cater the party, but the thing everyone had to have was my moms soup. Wedding soup or Italian wedding soup is an Italian-American soup consisting of green vegetables and meat. It is popular in the United States, where it is a staple in many Italian restaurants and our home.
For 1 large pot of soup
Pastini- 1/3 box
Arugula or Curly Endive – 5 cups (chopped if curly endive)
Chicken breasts- 1 breast
Onion- 1/2 cup diced
Celery- 5 ribs (sticks)
Mini Meatballs- I use frozen but you can make them from scratch- Meatball Recipe
Herbed Chicken bouilion – 4 tbsp
2 eggs scrambled
1/2 cup Parmesan Cheese
Over med high heat boil large pot of water. Dice Chicken breast into 1/2 inch cubes. Place in boiling water. Allow to cook for 10 min on med boil. While the chicken is cooking dice celery and onion. Add to the cooking chicken. Allow to cook for 10 more minutes, until vegetables are tender. Add frozen mini meatballs or cooked fresh ones) Cook on med low heat for 5 more minutes. Mix in 4 Tbsp of herbed chicken bouilion (or to taste. I like alot and the extra salty taste.) and 1/3 box of pastini. Add in 5 cups of Arugula or Endive.
Mix the 2 eggs and 1/2 cup of Parmesan Cheese together. Pour over the soup while cooking on low-med heat. Allow mixture to cook to a type of dumpling. Continue to heat on low heat until serving.