1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer>

Appetizers & Soup

Sicilian Wedding Soup

1 lb ground beef or veal
1-cup bread crumb
½ -cup grated Romano Cheese
Dash onion powder
2 Eggs
Sea salt and fresh ground pepper, to taste
1-tbsp Nocellara del Belice or Ultra Arbosana Extra Virgin Olive Oil
1 whole chicken (or 2 large cans chicken broth= 4 quart)
2-diced carrots
2 stalks diced celery
1 # chopped escarole
½ # ditalini or any small pasta, cooked and drained
Mix meat, bread crumbs, cheese, onion powder eggs and salt and pepper together and roll into tiny meatballs
~Brown in olive oil. Drain onto paper towels and set aside
~In 4 Quarts water, stew a whole chicken until cooked (if you are really strapped for time, you can buy a pre-roasted chicken). Remove chicken and debone and shred and then return the meat to the pot
~Add carrots and celery
~Bring to a boil
~Add the meatballs and 1 lb. finely chopped escarole
~Reduce the heat and simmer 45 minutes.
~Add drained, cooked pasta to your simmering soup

Shopping Cart

Your Cart is currently empty.

Login Below

Search for Products