WEDDING SOUP

WEDDING SOUP

Every Christmas, we spend the day at our wonderful neighbors next door. It has been a joy watching their kids grow into fine young adults. It would not be Christmas without them.

When we retired, we sold the big house next door and moved a few miles away. But distance means little with family, so this year we drove back to the old hood. 

We had a wonderful time with them and their extended family, and loved 'catching up' on their lives.

It was a bit strange to see the house next door, but the new owners came over later and we had a great time. We were so glad that the house went to such a wonderful young family.

As usual, we were treated to a fantastic Christmas dinner with all the trimmings. My favorite was the wedding soup they served as a first course.

These folks are originally from New Jersey and came to Florida after college. Mom soon followed and brought her version of this delightful soup.

My version is a bit different from hers, but she promised me the recipe after seeing my version on Face Book. BTW Fran, I am still waiting......

So, here we go.

First of all, this is not as hard as it seems. Just gather all your tools and parts and follow along.

You'll thank me later

WEDDING SOUP

1 ½ CUPS CHOPPED ONION

¼ CUP GRATED PARMESAN CHEESE

(DO NOT use that crap in a can. I would show you a picture, but I don't want to get sued.)

¾ CUP CHOPPED CARROTS

¾ CUP CHOPPED CELERY

(I originally used ½ cup of celery and carrots, but felt it needed more)

1 TSP PRESSED GARLIC (ABOUT 3 CLOVES)

1/3 CUP MINCED FRESH PARSLEY

4 CUPS CHOPPED ESCAROLE

5 CUPS CHICKEN BROTH

Place a pot on medium high heat

add 2 TSP EVOO

When it 'shimmers' add onion, & celery. Saute

When translucent, add the garlic AND STIR FOR 30 SECONDS 

Add Chicken broth, cover pot and bring to a boil

Turn down to simmer

Add Escarol and Parm cheese.

Simmer while you get the meat balls ready

You can have an adult beverage now. But keep working !!!!

MEAT BALLS

Meat mixture is 2/3 Ground Beef , 1/3 Ground Pork (About 1.75 lbs. Total)

OMG, does this require MATH ????

2 Eggs

½ Cup Grated Parm Cheese (DO NOT use that crap in a can. Is there an echo in here?) 

1 TSP Dried Basil

1 TSP Salt

1 TSP Granulated Garlic

1 TBL Dried Parsley

Add all this to a bowl and mix well with hands. If no one is looking you can use gloves.

Add 1 Cup of Bread Crumbs to a separate bowl

Add ½ Cup of water

Stir this with a fork, then add to the meat bowl mixture

Add some parsley flakes, ½ Cup Parm, 1 TSP of Granulated Garlic, and ½ TSP Basil

MIX well. (get a new pair of gloves)

Roll meat balls into 1 inch diameter balls (1 ¼ works too)

I find this to work better if you use your BARE HANDS.

Add the balls (insert joke here) to the simmering soup and cook on med/low for about 45 minutes

Have a beer

Salt & pepper to taste.

You can serve this with most anything. Use it as a first course OR as a complete meal. You can also take it to work and AMAZE your co workers.

Goes with sandwiches (grilled cheese sounds good) Some chips, or just about anything.

Don't forget the beer

 

DECISIONS, DECISIONS