Italian Wedding Soup Recipe Lidia Bastianich

Stir in the cheese beef and pork.

Italian wedding soup recipe lidia bastianich. Mix well with your hands. Heat 1 2 cup of olive oil in a large stock pot over high heat and add the pestata. Which i have since learned is actually so named because you are marrying the veggie broth and veggies with meat.

2 pounds chicken wings backs or necks or a combination. 2 pounds veal bones. 1 piece rind from a wedge of grana padano left from.

I grew up eating this soup in restaurants. Add the meatballs and curly endive and. Cook for about five minutes stirring.

In a large bowl combine the turkey pork bread crumbs grated cheese parsley egg and salt. Lower the heat and. Roll into 1 inch meatballs and add to the boiling water.

Ingredients 1 2 an onion chopped into large pieces 2 cloves garlic chopped into large pieces 1 stalk celery chopped into large pieces 1 carrot peeled and chopped into large pieces 2 tbsp. If not here is another recipe to convince you to pick it up. Ingredients for the vegetable soup 1 medium onion cut in chunks 2 medium stalks celery with leaves cut in chunks 1 small carrot cut in chunks 4 plump garlic cloves peeled cup loosely packed fresh basil leaves cup extra virgin olive oil 7 quarts cold water 1 head escarole about 1 pound cut.

Directions to make the meatballs. Return to a simmer and cook for 45 minutes covered. Pour in chicken stock and white wine and bring to a boil scraping up the pestata and mixing well.