New England Style Jewish-Italian Wedding Soup
Lesley of Massachusetts submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.
Prep time: 30 Minutes
Cook time: 30 Minutes
Total time: 1 Hour
Yield: 8 to 12 servings
- 1 pound ground chicken
- 1/2 cup matzo meal (can use bread crumbs)
- 1 tablespoon poultry seasoning
- 1 egg
- 1 18.5-ounce can onion soup
- 1 32-ounce container chicken broth
- 1 8-ounce package semi-fresh beef ravioli or tortellini or other filled pasta
- 1 10-ounce package frozen kale or escarole, thawed
- 1 19-ounce can tomato soup
- 1 15.5 can white beans, drained
- 1/4 to 1/2 cup water, as needed
- shredded Parmesan cheese
- In a large bowl, mix together the chicken, matzo meal, seasoning, and egg. Form into about 16 to 32 small “meatballs”.
- In a large 6- to 8-quart soup pot, bring the onion soup and the chicken broth to a boil. Add the chicken “meatballs” and cook for about 8 to 10 minutes or until cooked through (chicken meatballs will expand).
- Then add the tortellini or ravioli and kale and cook until pasta is al dente, about another 5 to 8 minutes. Add the tomato soup and beans and heat through. Add a small amount of water to get desired consistency, if needed.
- Serve in a big soup tureen or in large soup mugs. Garnish with grated Parmesan cheese.