Italian Wedding Soup

This is a terrific recipe for Italian wedding soup. It contains cabbage, greens, chicken, beef, prosciutto and vegetables.

Ingredients -

1 Head Green Cabbage, coarsely shredded
2 1/4 Pounds Torzelle, blanche and squeeze out the bitter juices
2 1/4 Pounds Escarole, coarsely shredded
A bunch of basil
1/2 a Chicken
2 1/4 Pounds Soup Beef
1/4 Pound Prosciutto Rind
1/4 Pound Prosciutto
1/4 Pound Pancetta
1/4 Pound Seasoned Lard
A Small Yellow Onion
1 Large Celery Rib
1 Medium Carrot, peeled
Two Bay Leaves
Flat Leaf Parsley, to taste

Preparation:

Wash the soup beef, prosciutto rind, prosciutto, pancetta and herbs and put them in a stock pot with sufficient water to make soup.
Bring the mixture to a boil then reduce heat and simmer until the meat is cooked through.
Remove the meat with a slotted spoon and reserve the broth.
Cook the greens in the broth.
Add the meat to the soup and heat until hot
Serve and enjoy.

Cooking Tip

Recipe Substitution

If you cannot find prosciutto rind you can substitute a quarter pound of fresh side pork. Do not substitute pork rinds or bacon. These have to much salt and spices and it will throw off the seasoning in the soup.

Cooking Tip

Recipe Substitution

This recipe calls for seasoned lard. You can omit this by either increasing the prosciutto or pancetta. It also calls for Torzelle; which is a kind of broccoli. You can substitute this with collard greens.