Italian Wedding Soup Firehouse Style

“Comfort food on a cold, raw, windy day. My fellow jakes love this on a busy, cold workday. Hope you do too.”
READY IN:
2hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 4 (26 ounce) cans chicken broth
  • 3 whole chicken breasts, skinned
  • 2 lbs baby carrots
  • 1 bunch celery, roughly chopped
  • 1 large onion, diced
  • 1 (28 ounce) can tomatoes, chopped with juices
  • 13 cup fresh parsley, chopped
  • 1 lb hamburger, rolled into sm. meatballs
  • salt
  • 1 lb frozen cheese tortellini
  • 12 ounces egg noodles
  • 2 heads escarole, roughly chopped

Directions

  1. Put chicken broth in large pot on med. high.
  2. Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs.
  3. Reduce heat to simmer.
  4. Add salt to taste.
  5. Remove chicken after 1-1/2 hours, dice, then return to pot.
  6. Cook tortellini and egg noodles according to directions, drain and add to pot.
  7. Simmer for another 1/2 hour.
  8. Add escarole last 5 mins., stir to mix.
  9. Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.

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