Special Italian Wedding Soup

We are so grateful for our long-time partnership with D’Aquisto Farms and this week we would like to share a recipe that farmer Joseph taught us. It is a special Sicilian twist on Italian Wedding Soup that his mom used to make using endive or escarole!

This leafy green is from the chicory family with curley leaves and a slightly bitter taste. Joseph shared that on a cold winter night, some of his best memories included this soup made with love.

From Joseph:

“It consisted of a whole chicken boiled to create a stock complete with all the normal aromatic vegetables such as carrots celery onions and fresh herbs. She would separate the white and dark meat from the chicken and strain the soup stock from the solids and return the soup stick to the pot. She would add the chicken and elbow macaroni and diced tomatoes. Once the elbow macaroni was almost at the “al dente” stage, she would toss in big handfuls of escarole, tiny cubes of Romano cheese, and egg whites. This was mom’s version of Italian wedding soup. Best thing ever. Bon Appetito!”

For step by step instructions on how to make traditional Italian Wedding Soup continue to read on. We suggest you add the special ingredients from Farmer Joseph’s mom as well!

Thank you to D’Aquisto Farms for this recipe