ITALIAN WEDDING SOUP
With our Pasta Rea fresh pasta shells, you’re sure to impress family and friends with this great Italian Wedding Soup recipe! Is it only appropriate for weddings? Of course not! Italian Wedding Soup gained its name, not from the occasion that might bring it to the table but rather from the harmony of its ingredients. “Wedding soup” actually means “married soup” in Italian as in the “marriage” of the ingredients of meat and pasta. It is a regular item in most Italian homes. Enjoy this delicious recipe from Chef Tony anytime you’re looking for a hearty and satisfying soup. Serve with a crusty loaf of fresh Italian bread, olive oil or butter, and you have a meal!
1/2 lb. meatloaf mix ground beef, veal, and pork
2 tablespoons fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 c. breadcrumbs
1/4 tsp. sea salt
1/8 tsp. fine cracked black pepper
5 cloves garlic, paste
1 each whole egg
1/4 c. milk
Combine the ingredients above. Form small 1/2 inch balls, refrigerate.
1 stewing chicken
6 quarts chicken broth
1/2 onion, fine diced
4 cloves garlic, paste
1 bay leaf
1 carrot, fine diced
2 stalks celery, fine dice
2 tsp. sea salt
2 cups spinach leaves
¼ # pasta shells
1. Simmer chicken in the 6 quarts of chicken broth for about 2 1/2 hours or until tender. Remove, skin and bones, shred and refrigerate.
2. Strain and skim broth and return to pot.
3. Add onion, garlic, bay leaf, carrot, celery, sea salt. Simmer 45 minutes.
4. Add 2 cups shredded chicken and meatballs to broth. Simmer 10 minutes or until the meatballs are cooked through.
5. Add spinach and pasta, simmer until pasta is al dente.
6. Serve piping hot with a side of Parmesan Cheese.
Chi Mangia Bene, Vive Bene (who eats well, lives well)
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NEW ENGLAND CLAM CHOWDER RECIPE
Clam Chowder is one of Chef Rea’s favorites! There’s nothing more satisfying than a great soup on a chilly night. This recipe makes a large quantity so you’ll plenty for left-overs. However because it is a cream-based recipe, the shelf life is limited to a few days. And when re-heating, gently heat so that the cream does not scorch and separate. Serve with saltine crackers and you’ll feel as if you’re in New England!
Yield: 2 gallons
¼ lb. Raw Bacon
5 oz. Fine Diced Celery
4.5 oz. Fine Diced Onion
½ Tsp. Garlic Paste
4 oz. Flour
26 oz. cans Clam Juice
6.5 oz. ½” cubed Potatoes
2 ea. Bay Leaves
2 sprigs Thyme
2 sprigs Parsley
1 cup Heavy Cream
24 oz. Clams in Juice
1/8th tsp Cayenne Pepper if desired
- Render Bacon in heavy bottom stock pot
- Sauté celery, onions garlic until translucent
- Add flour into bacon and vegetables, stirring to incorporate
- Cook mixture on low flame to cook the flour. Do not brown or color mixture, stir constantly
- Add clam juice, bring to a boil
- Add potatoes
- Place bay leaf, thyme, and parsley in a sachet bag. Place into simmering stock. Tie to side of pot
- Cook until potatoes are al dente
- Add cream, cayenne pepper and reduce to chowder consistency
- Thicken if needed with more roux or Arrow Root
- Add clams and season
- Remove sachet bag of herb