October 17, 2017
I have loved adopting this recipe from my husband's family who live on this soup in the winter and never can have Thanksgiving or Christmas without it. It is handed down from the Italian side of the family for generations and all ages look forward to it when it's cooking in a giant pot on the stove.
Whole chicken (have used store bought roasted chicken and canned chicken broth to save time and still good but for that special day make sure you boil a chicken to get that great broth)Cubes of chicken boullionChicken broth cans- get a couple big cans or boxesMeatballs (recipe below)One bunch of curly endive –coarsely chopped can use escarole if you can’t find endiveParmesean cheese (the cheap kind- Kraft or Kroger brand)3-4 eggs1 c. milkSeasonings like salt & pepper, Lowry's Salt, etc.
1 lb. Ground beef½ Onion, finely chopped (can omit if your kids don’t like onions)3 Cloves of garlic, finely chopped/minced1 EggBread crumb mixtureSalt, pepper, parsley or Italian seasonings to taste. (This is where the art comes in.)½ c. Parmesan, grated
Mix all ingredients and form into very small balls like the size of a big gum ball.Cover chicken with water and boil.When chicken is fully cooked remove from broth and allow to cool.Reserve broth.Once chicken is cool cut off all meat and add to broth. While chicken is cooking prepare mini meatballs like the size of a quarter or big gumball. Add meatballs to broth and allow to cook in broth.Add about 4 cubes of chicken bouillons or more so you get that good chicken broth taste. Can add canned chicken broth instead or both. Just taste it and go according to your taste buds.Add a bunch of endive only coarsely chopped in medium size pieces.Add in ½ c. of Parmesan cheese or more to taste. Season with Lowry's Salt and salt and pepper to taste. Whip about 3-4 eggs together with a cup of milk. When soup is fully cooked and hot, gradually stir in the egg mixture. Continue stirring until eggs are cooked.
Prep time and cooking time: 1 hourWill make about 2 large pots. Can freeze and can make ahead and refrigerate. Tips or advice: Egg mixture - I like lots of egg pieces so I use 4. Make sure you keep stirring soup while you are pouring this in and the soup must be almost boiling when you add the eggs.
Photo: Tim Dineen
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