Before we get to this edition’s special recipe, I am looking for your recipes, whether they are something new or an old family favorite. Have you got one to share? If so, please send to me at greengeezer9@comcast.net.
This week’s recipe is from a regular contributor to this column, Chuck Maniscalco of N-33. I have to admit it; this guy is my cooking god. He even makes his own Italian sausage that beats anything offered in stores. Here’s a great and very unique soup recipe perfect for the coming winter months. Thanks, Chuck.
Chuck’s Italian Wedding/Chicken Soup
5-6 lbs. chicken, any parts, stewing chicken best
1 onion – quartered
2 carrots peeled and cut in half
2 stalks celery cut in half
2 cloves garlic
1 T salt and 1 teas pepper
1 T chicken base or 3 bouillon cubes
3 eggs scrambled
2 T Parmesan cheese
1 t dry parsley leaves
8 oz. pastina pasta, also known as acini de pepe ( small beads).
Directions: In an 8-10 qt. pan add all the above except the eggs, cheese, parsley and pasta, adding enough water to cover everything. Bring to a boil, cover, simmer 90 minutes.
Remove everything and strain the broth into another pot. Clean the original pot and add the strained broth to it. Add meatballs at this time, also (see directions for making meatballs).
In a separate pot, boil pastina pasta, cooking according to directions. This pasta will expand greatly when cooked. It’s best to drain the pasta and add as much as you want to each bowl. You could also add a portion to the soup, but not too much as it will absorb the liquid.
After about 6 or 7 minutes, add eggs, cheese, and parsley that have been scrambled, stirring the slightly boiling mixture constantly with a fork. Cook an additional 10 minutes. Keep tasting the soup for addition spices as preferred. Make meatballs while this is cooking. You will need the following:
1 lb. ground chuck
1 C unseasoned bread crumbs
1 lg. egg
1 teas. dry parsley flakes
3 tbls. Graded pecarino romano cheese
1/2 teas. Pepper
1-1/2 teas. Salt
Mix all ingredients and roll into small meatballs, about the size of a marble. Boil in another pan just until they float, then rinse. Add to soup.
Bon Appetite!
— Chuck Maniscalco
