Wedding Soup Recipe With Shredded Chicken

Generously season with salt and pepper.

Wedding soup recipe with shredded chicken. Turn heat down on the soup to medium. This saves the most time-consuming part of the recipe. Stir in garlic and cook for 30 seconds.

In a heavy-bottomed pot add 1 tablespoon olive oil over medium-high heat. Line a baking sheet with parchment paper. Remove chickens from pot.

While broth simmers prepare the meatballs by combining the breadcrumbs cream Parmesan onion garlic red-pepper flakes the pork beef baking powder ½ teaspoon salt ¼ teaspoon black pepper and oregano. Over medium-high heat add 1 tablespoon olive oil in a large pan. Bunch kale about 6 to 8 stalks stems removed ripped into chunks Pecorino cheese for serving.

Next add the shredded chicken and simmer for approximately 30 minutes more. Wash and tear up Endive and Escerole and add to broth. Add the garlic and cook for 1 minute.

Reduce heat to low cover and simmer for 30 minutes. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often. Once completely frozen transfer the meatballs into a freezer bag and freeze.

Add wine Worcestershire chicken broth beef broth and water. Shape mixture into small meatballs about ¾ and transfer to a large plate. Mini meatballs recipe follows 1 16-ounce package.