My Hubs comes from an Italian family so he grew up eating Wedding Soup. Every Holiday, his Mom makes a huge pot of this and all the family members get to take some home.
I like to freeze it in smaller containers so I can just take out a little at a time when we want to eat it.
By the way, when anyone has a cold, I like to feed them wedding soup. Chicken broth has been used for many years to help break up congestion, besides that... when you are sick, soup goes down much easier than a heavy meal.
I have posted the recipe below. You may have a hard time understanding it because it is written exactly how it was given to me by my Italian Mother In Law.
Some people add pasta to their Wedding Soup. We don't!
Italian Wedding Soup
5-6 Pound Roasting Or Stewing Chicken
12-13 Pounds Escarole
1 1/2 to 2 Cups Chopped Celery
1 Pound lean ground beef to make meatballs
3 Large carrots
1 Large onion
6 Stalks of celery with leaves on
Before you start your soup, you cook the chopped celery and escarole together. Let celery and escarole drain.
In a 12 quart pan, cook the chicken and let it come to a boil. When it starts to boil clean the foam off till clean.
Put celery stalks, onion and carrots in with chicken and let simmer about 3 hours.
When Chicken is cooked, take it out and let it cool. Pick chicken off bone.
Take the carrots and celery out of chicken stock.
Strain the broth and put it back into the kettle
Chop the cooked celery and carrots and put them into the stock.
Add the escarole and cooked chicken that you have taken off the bone and cut into pieces
Add small meatballs
Season with salt, pepper and if it need it, Millers soup base.
Simmer until meatballs are cooked really well. Sometimes I simmer it a couple of hours.
1 Pound Lean Ground Beef
1/2 Cup Bread Crumbs
1 T Parsley
Salt & Pepper
1/4 Cup water if needed.
Make into marble size meatballs. Bake in oven to brown.
I freeze mine at this point so they are ready when I decide to make soup.