New England Style Jewish-Italian Wedding Soup

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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

Ingredients

  • 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

Directions

  1. In a large bowl, mix together the chicken, matzo meal, seasoning, and egg. Form into about 16 to 32 small “meatballs”.
  2. 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).
  3. 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.
  4. Serve in a big soup tureen or in large soup mugs. Garnish with grated Parmesan cheese.
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