This is usually called wedding soup but it is served
for many holidays, hence the renaming. The recipe comes from a family
in Westerly, RI where we used to live.

Abruzzi Holiday Soup

INGREDIENTS:
1 lb ground pork
1 egg
1/2 cup dry bread crumbs
1 Tbsp. grated Romano cheese
Garlic powder, salt, dried basil, all to taste
2 lbs cooked boneless chicken breast, diced
2 sticks celery, cooked and diced
l large head escarole or curly endive, steamed and chopped
6 quarts chicken broth--homemade stock or canned


DIRECTIONS:
Mix together the pork, egg, bread crumbs, cheese and seasonings.
Form into 3/4" (marble-sized) meatballs.
Fry in a small quantity of olive oil.
Drain well on paper towels or brown paper.

Heat the broth to simmering. Add meatballs, chicken and vegetables.
At this point you can also add some well-beaten eggs, which have been
tempered by the gradual addition of the broth so they won't scramble.
They should disperse throughout the broth and give it a creamy texture.
Serve with toasted homemade croutons and lots of grated Parmesan or
Romano cheese.

gloria p

Puester wrote:
> This is usually called wedding soup but it is served
> for many holidays, hence the renaming. The recipe comes from a family
> in Westerly, RI where we used to live.
>
> Abruzzi Holiday Soup
>
> INGREDIENTS:
> 1 lb ground pork
> 1 egg
> 1/2 cup dry bread crumbs
> 1 Tbsp. grated Romano cheese
> Garlic powder, salt, dried basil, all to taste
> 2 lbs cooked boneless chicken breast, diced
> 2 sticks celery, cooked and diced
> l large head escarole or curly endive, steamed and chopped
> 6 quarts chicken broth--homemade stock or canned
>
>
> DIRECTIONS:
> Mix together the pork, egg, bread crumbs, cheese and seasonings.
> Form into 3/4" (marble-sized) meatballs.
> Fry in a small quantity of olive oil.
> Drain well on paper towels or brown paper.
>
> Heat the broth to simmering. Add meatballs, chicken and vegetables.
> At this point you can also add some well-beaten eggs, which have been
> tempered by the gradual addition of the broth so they won't scramble.
> They should disperse throughout the broth and give it a creamy texture.
> Serve with toasted homemade croutons and lots of grated Parmesan or
> Romano cheese.
>
> gloria p


Wedding soup isn'tcalled that because it's served at weddings. It's
called that because of the joining or WED-ding of all the many flavors
and items, like the veggies and meat, in it.

Melondy

Melondy wrote:

> Wedding soup isn'tcalled that because it's served at weddings. It's
> called that because of the joining or WED-ding of all the many flavors
> and items, like the veggies and meat, in it.

Yes, expecially in Tuscany, where they call "maritata" (married) every soup
where meat gets together with vegetables, and there are similar names in
other regions.
--
Vilco
Think pink, drink rose'

On Fri, 13 Apr 2007 10:26:23 GMT, "Vilco" > wrote:

>Melondy wrote:
>
>> Wedding soup isn'tcalled that because it's served at weddings. It's
>> called that because of the joining or WED-ding of all the many flavors
>> and items, like the veggies and meat, in it.
>
>Yes, expecially in Tuscany, where they call "maritata" (married) every soup
>where meat gets together with vegetables, and there are similar names in
>other regions.
>--

Our family's version was always just called "escarole soup," because
there was only one. I didn't hear of it being called "wedding soup"
until the late '70s when Bon Appetit magazine published it in the RSVP
section under that name. Their explanation was that the profusion of
meats lent an extravagence suitable only for special occasions. In
reality, the only thing that prevented my mother from making it so
often was having to clean the escarole from her father's garden. When
she discovered that escarole in the supermarkets was largely cleaned
of silt and sand, she was so happy.

After reading the Bon Appetit article, I thought the name was
humorously appropos. When my siblings would bring home potential
mates, generally "'medigans," eventually they would be at a meal at
which my mother served escarole soup. If they came back in the
future, that was a good sign You need to know that back then,
maybe even more so now, many American kids grew up with chicken noodle
soup or canned tomato soup and that was about it. Too see a soup with
meatballs, chicken, egg and escarole was shocking (what the heck is
that? it's a vegetable to begin with and even worse looks like -gasp-
spinach!). I remember the reaction of lunchmates when I happened to
bring some for lunch when I lived in Michigan. So if my sibs dates
ate it and returned, I concluded it must be love

These days you can even buy it in a can!

Sue(tm)
Lead me not into temptation... I can find it myself!