Wedding Soup

A few members of the older generation have voiced their excitement as we record these recipes for posterity. We hope the written online version withstands the test of time as well as the oral tradition has. This recipe comes via Rose Pascal for the "blob" (as she called it), and was chosen in honor of Jessica Catanzano (grand-daughter of Bubba) and Aaron Schneider who got married last Saturday, May 22.

I asked Rose about the origination of the recipe. She claimed that she's just "always known how to make it." But, she does remembers her Uncle Joe making the soup at Pittsburgh's infamous Triangle Bar and Grill. Once again, no paper version exists, but Rose talked me through the directions from her memory.  If you find the instructions vague, take it up with her!

Ingredients

1 or 2 stewing chickens

salt

1/4 to 1/2 pound of ground round beef

a "handful" of seasoned breadcrumbs

a "handful" of grated romano cheese

1 egg

fresh parsley

escarole

onion

1 cup Acni de Pepi (pasta)

Directions

Clean the chicken, remove the guts, and put the chicken in a pot of water (enough to cover the chicken). Add some salt. (Rose says to get the best flavor "Don't use too much water!" or Use two chickens.) Bring to a boil.

"How long should it cook like that?" I asked Rose.

"God, I don't know," she said. "An hour. Until the chicken is falling off the bone. Maybe an hour and a half."

Separetely, bring a second pot of water to a boil. Add a bunch of escarole and cook for 15 to 20 minues.

Meanwhile, make the meatballs. Mix the beef with the breadcrumbs and romano cheese, the egg, some fresh parsley, and "a little more than a pinch of salt." Form into small meatballs. Rose suggests the proper size should be "between a pea and a grape." Set aside.

Remove the chicken, set aside, and strain the "stock" to remove any bits. "Don't strain yourself," added Michael Pascal, helpfully. 

Shred some of the chicken (Rose recommends the thigh, or other dark meat) and add back into the stock. Add a half cup of sliced, sweet Vidalia onion. Drop the raw meatballs in. When the soup comes to a boil again, add the Acni de Pepi (pronounced in Eye-talian as ajnadepeba). Strain the escarole, chop, and add to the soup.

Simmer for 10 minues. Cin dun!