Sunday, May 31, 2009

Italian Wedding Style Tortellini Soup


This is a hearty chicken soup, with ditalini,acini de pepe, tortellini, broken up vermicelli and orzo. Meatballs, escarole, carrots,celery garlic, parsley and basil...
So it takes a good long simmer to make a delicious broth using chicken legs, thighs, or whatever parts you have...a rich broth is made with these parts.
The authentic or traditional soup has been a controversy
for years and years on what the REAL thing is, in my eyes
there are no "authentic" ones except whomever the first
person made it and since we go back to the first soup made in 6000 BC there are no rules here. If you google this soup you will find thousands of versions as there versions of Italians that call and make it their Region of Italys way. So this is my family version and my mom, Aunt and Grandma had even a different version. This has pastine, meatballs, bits of escarole and lots vegetables IE, carrots, chopped tomato and celery, escarole, you can add more of any of them to include fennel. This could be considered an imposter sporting a little different version of wedding soup by adding tortellini and several other kinds of pastine by some readers. Some people put spinach in their soup I always use escarole. Soup is whatever you like it to be, that's why they call it soup. We didn't always stick to the same type of chicken soup it was whatever we had in the house to go in that pot. So when times were tough, whatever they had went in the pot it could be veal bone,beef, chicken....so that is how soup was developed in our home, use what you have available, it may not be authentic but my traditional soup will not dissappoint you and is easy to make ..
....Fresh tortellini, grating cheese and chicken make this a delightful combination of flavors. So here it goes!
Meatballs:
1/2 cup of ground round, turkey or a mixture of pork and ground beef
1/2 teaspoon garlic powder
3 tablespoons Italian flavored bread crumbs
3 tablespoons grating cheese
mix together set aside.

 Use 8 chicken legs, or thighs,  put into 4 quarts of water boil for an hour. Put on low to simmer. After the chicken is done around 1 hour. Pull the chicken off the bone and put back into the pot.
In the meantime make the meatballs below and set aside.

(For those not making their own broth )you will need:
4- 16 oz cans of chicken broth ) You will need to have cooked chicken to add to the pot as well.
1 head of escarole cleaned and boiled for 30 minutes separately or you can use 1 /2 package of frozen spinach (about 5 oz chopped uncooked add this to the pot.
1 cup finger carrots or crinkle cut carrots)
1/4 cup celery chopped
1 large 16 oz can of whole tomatoes chopped
1/2 teaspoon each oregano, parsley, garlic powder,thyme, rosemary, black pepper and pinch of cayenne pepper.
salt and pepper to taste
While boiling roll tiny small meatballs and add to boiling pot.... .

Boil 1 package fresh tortellini cooked separately until tender.
Also cook 1/2 cup of pastine of choice separately (above picture mentioned and used several, or even rice if you like.
Drain tortellini and pastine, put all in pot..... if broth is low add more canned chicken broth or water ...... just before serving add 1/2 cup of Romano grated cheese and serve
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