Wedding Soup (Endive Soup)

This is my family’s version of Italian Wedding Soup.  My Grandma Leandra always called it Endive Soup.  Her choice of greens to use in the soup was endive instead of spinach or escarole.  So that is what led to the name.  It was a staple at most cold weather events and holidays.  We were NEVER without it on Christmas Eve.  This soup was always our first course.  Grandma had a big rectangular dining room table we all “crammed” around on Christmas Eve.  We barely fit, but it never ever seemed crowded.  Even though once you sat in your seat you weren’t getting out until dinner was over.  I think my Grandpa Venanzio (Gary) had the only seat you could freely get out of.  He had the head of the table which had his back to the archway between the dining and living rooms.  This was the most fun family event of the year.  The people were the center of it, but the food brought us all together.  Later as the holidays come closer I will give details of the whole meal and recipes for each item.  Keep an eye open for this!

Wedding Soup (Endive Soup)

Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Appetizer, Main Dish
Cuisine: Italian
Keyword: Christmas Eve, Endive Soup, grandmas soup, Main Course, wedding soup
Servings: 13 Servings

Ingredients

  • 10 Cups Water Hot from the tap. Saves time getting up to 212 degrees.
  • 12 Ounces Chicken Breast Boneless and Skinless.
  • 2 Large Sweet Onions Don't use red onions for this recipe.
  • 6 Stalks Celery Sliced lengthwise down the center. Then chopped at 1/4" thickness.
  • 6 Large Carrots Cut lengthwise down the center and then cut the halves again lengthwise down the center. Finally cut into 1/4" thickness.
  • 6 Teaspoons Chicken Base Do not use the powdered granulated product. Get the base that is like a paste. The wholesale stores sell Better Than Bullion brand at a good price.
  • 1 Large Head Endive Chopped or torn. I tear it into pieces over the pot.
  • 1 Cup Orzo Noodles Boil these aldente and rinse them before putting them in the soup pot.
  • 1.25 Pounds Bob's Meatballs (pre-baked) This recipe will be in the log for your reference.

Instructions

  • Put 10 cups of hot tap water in a large stockpot over medium - high heat. The pot must be big enough to hold the water plus the other added ingredients.
  • Place your 12 ounces of chicken into the boiling water. Boil/simmer the chicken until it just begins to tear apart or shred. Pull the chicken out and reserve for later.
  • Add the chicken base. After it has dissolved into the water taste it to see if you need more base added to please your palate.
  • Once you have the taste to your liking; add the carrots and onions. Let these two vegetables get about a 20 minute head start on the celery. The celery cooks faster, and you don't want it to turn to mush.
  • After the 20 minute head start, toss in the celery and endive (which has been cut or torn).
  • Allow this to simmer until all of the vegetables are semi - soft. You will taste the endive which gives the soup a delightful hint of sweetness. In the mean time, the chicken will be cooled and you can chop it into cubes or any shaped pieces. Throw in the chicken. It's going to be very nice and tender.
  • Add your pre-baked meatballs.
  • While letting the meatballs cook in the broth, boil the Orzo noodles to al dente in a separate pot. Once the noodles are al dente turn heat off soup, rinse them in cold water, and then add the noodles to pot.

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