Wedding soup

    Wedding soup

    (11)
    7saves
    2hr20min


    12 people made this

    About this recipe: This Italian soup is hearty and delicious. Chicken is simmered with celery, carrots, cabbage, sweet potato, beef meatballs and pasta in a tomato soup base. Serve with fresh crusty bread, if desired.

    Ingredients
    Serves: 24 

    • 1 (1.8kg) whole chicken
    • 1 large onion
    • 6 sticks celery with leaves, chopped
    • 9 carrots, sliced
    • 1 sweet potato, cubed
    • 1/2 medium head cabbage, coarsely chopped
    • 825ml chicken stock
    • 350g tomato and garlic puree
    • 675g lean minced beef
    • 2 eggs
    • 55g dry breadcrumbs
    • 40g grated Pecorino Romano cheese
    • 450g orzo pasta
    • 80g grated Parmesan cheese, for topping

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large stock pot, place the chicken, whole onion and chicken stock. Add enough water to cover the chicken. Bring to the boil and cook until the chicken is falling off of the bones.
    2. Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the stock pot. Remove the onion from the stock, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato puree.
    3. In a medium bowl, combine the minced beef, eggs, breadcrumbs and Pecorino Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour or until vegetables are tender.
    4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    19

    Overall, we liked this recipe. The flavors were very good, but next time I will leave out the tomato paste. We think it will be more appealing with a golden broth color instead of the red of a vegetable soup. Also, I substituted spinach for the cabbage because all wedding soups I have had previously used spinach. Very good basic recipe, easy to tweak. Thanks.  -  09 Oct 2005  (Review from Allrecipes US | Canada)

    by
    18

    Sooooo delicious! I add spinach and regular potatoes. Use chicken cutlets and dice them, boil them with the onion and garlic in buillion base water. Then add more water and buillion and all other ingredients. Roll the meatballs real small. Instaed of tamato paste, you can just cut up one tomato. It is sooooo delicious! Between me and my fiancee, we gobble it up in a couple of days. Great for cold weather.  -  08 Nov 2002  (Review from Allrecipes US | Canada)

    by
    12

    OK..I changed alot of things after reading the reviews and suggestions. This is what I did. I used boneless chicken breasts only (about 3 pounds) and 2 pounds of ground sirloin. I omitted the celery because we aren't a huge fan of cooked celery. I used 2 Russett Potatoes UNPEELED instead of sweet Potatoes and I did cube them (not too small). I didn't use any cabbage, I instead used baby spinach coarsely chopped (NOT a whole bag..about half a bag), I also added alot more chicken broth when everything was in the pot to start cooking together. I added water also and ONE cube of chicken bouillon. I just eyed how much water and broth I needed to make a soup. I used about 2.5 tablespoons of basil, oregano, and garlic tomato paste. When I made the meatballs. I seasoned the meat also with alot of Slap Ya Mama cajun seasoning, garlic powder. I also used Italian bread crumbs, NOT plain. The soup as a whole was seasoned with fresh cracked pepper, SYM, and garlic powder..LOTS of it for flavor..also a pinch of Red pepper flakes. I added the spinach towards the end too. when the chicken was cooking with the onion..I seasoned that also. I used aged Parmesan and aged Romana. THIS soup was VERY Good. it made ALOT and i served it with cheese rolls.  -  03 Feb 2011  (Review from Allrecipes US | Canada)

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