Youtop Video Search

Thank you to Professor Huneven and the entire English M138 Spring Quarter class. Jack and Florence’s Italian Wedding Soup Ingredients: Broth ingredients: 1 whole chicken in pieces, salt, 2 32 oz. cans of chicken stock Meatball ingredients: 11/2 lbs. ground beef, 1 lb. ground pork, 1 cup Italian bread crumbs, 6 eggs, 1 cup grated parmesan cheese, salt, pepper, parsley Additional ingredients: 2-3 bunches escarole leaves Directions: Step 1: Salt the bottom of a large pot. Place chicken in skin side down and fry in own juices on low until chicken is thoroughly cooked. When done, remove chicken from pot and reserve and refrigerate. Combine the juices left behind from cooking the chicken with stock. Refrigerate overnight. Skim the fat from the top before step 2. Step 2: Mix meatball ingredients together and make small meatballs. Cook the meatballs in the broth until done. Refrigerate overnight. Skim the fat once again before the final step. Step 3: While broth is refrigerating, strip the chicken meat from bones into bite-size pieces for soup. Discard waste. Reserve meat and refrigerate until final step. Step 4: Thoroughly wash escarole and rip or cut into bite-size pieces. Final Step: Just before you are ready to serve, add chicken and escarole to the skimmed broth with meatballs. Bring to a boil. Cook low until escarole is done! Serve and enjoy! Add salt, pepper, and parmesan cheese to taste. Song: Can't Take My Eyes off You Artist: Frankie Valli Album: Can't Take My Eyes off You Writers: Bob Crewe, Bob Gaudio Music by Frankie Vallie WMG (on behalf of Rhino (Pure)); UMPG Publishing, UNIAO BRASILEIRA DE EDITORAS DE MUSICA - UBEM, SOLAR Music Rights Management, LatinAutorPerf, LatinAutor - UMPG, LatinAutor - Warner Chappell, BMI - Broadcast Music Inc., Sony ATV Publishing, LatinAutor - SonyATV, LatinAutor, and 16 Music Rights Societies