This is my classic Italian Wedding Soup Recipe you are going to want to keep in the rotation! It does take two days BUT it really is sooooo easy! Totally gluten free and so full of flavor and goodness. Like any good soup, the longer it sits in the fridge, the better it gets.
Italian Wedding Soup
Day 1 Ingredients
1 organic rotisserie chicken
2-3 stalks celery
1 medium carrot
1/2 med yellow onion
3 cloves garlic
2-4 Tbls apple cider vinegar
S&P (little, will season more later)
Handful fresh parsley
Pick your chicken and place the carcass in a large stockpot. Fill the pot with filtered water and then add in all the other ingredients in whole or in large pieces (will make it easier for Day 2).
Bring to a boil, turn down to a low simmer and cover. Let go for a minimum of 12 hrs, however, 24hrs is best. I usually let go overnight.
Strain the broth into a new pot. Pick out all the veggie pieces and garlic with tongs then place into a blender cup with 1 cup of the broth. Blend and add back to the pot of broth.
Ingredients Day 2
1 Tbls coconut oil
3 cloves garlic chopped
3 stalks celery chopped
1 small carrot chopped
1 Tbls herbs de province
1/4 tsp garlic granules
1/4 tsp onion granules
1/2 tsp cumin
1/2 tsp turmeric
Juice from 1 lemon
Handful chopped parsley
Picked chicken (from Day 1)
Greens (any kind you have on hand-kale, spinach, super greens, bok choy etc)
In another stock pot heat oil over medium heat and saute the onion, celery, carrot and dry seasonings until slightly tender. Next, add your broth and lemon, do a quick taste test and adjust seasonings to your liking. Mine usually needs more salt than I initially think. (zucchini in this pic as I had some)
Bring to a low simmer, and cover.
Make your batch of meatballs and add to soup(with all the juicy fat that came out of them), along with the picked chicken and parsley. Cover and let simmer on a super low setting for a few hours. It gets better the longer you do it!
For the greens, you can add a handful to your serving bowl then pour hot soup over. OR you can several cups directly to the pot of soup and stir in.
If you or family members eat rice, it makes a nice addition to add to the bottom of the bowl before pouring the hot soup over.
Pictured here with added veggies I had in the fridge and a piece of sourdough bread.