Friday, January 6, 2012

Authentic Pittsburgh-Style Italian Wedding Soup

Servings:  4-6

8 cups of water
6 teaspoons of instant chicken bouillon 
3 cloves of garlic, minced
2 large carrots, sliced
2 stalks of celery, sliced
1/4 of an onion, diced
2 breasts of boneless chicken
1/4 teaspoon of Italian seasoning 
Salt and Pepper to taste
6 Publix seasoned meatballs
3/4 cup of frozen chopped spinach, thawed
1 tablespoon of unsalted butter
1/2 cup of Pastina

*Egg Mixture: 
1 egg, beaten
3 tablespoons of Romano cheese

Place chicken breasts in a casserole dish, seasoned with Italian seasoning, salt and pepper.  Bake at 325 degrees for 1 hour.  While the chicken is cooking, start bringing the water to a boil and add the chicken bouillon.  

In a skillet on medium heat, add the butter, vegetables and garlic.  Cook until vegetables are just tender, about 8 minutes.  Add the vegetables to the broth, cover and let simmer while chicken finishes cooking.  

Take the Publix seasoned meatballs and break them up into smaller meatballs.  You should have 12-15 small meatballs made.  Bake for 15 minutes at 350 degrees.  Once chicken is cooked, shred and add to the broth.  

While the meatballs are cooking, start cooking your pasta as directed on box.  Set aside, do not add to the soup until ready to serve because the pasta will get mushy.   

Once meatballs are cooked, add them to your broth.  Bring your broth to a simmer, if not already, and add egg mixture and spinach.  Let simmer for 20 minutes.  Add pasta to individual bowls and serve! 

*Egg mixture can be found at DeLallo's along with a homemade recipe for meatballs if you so choose.  

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