Grandmom Lena's Italian Wedding Soup

I'm sharing my family tradition with this one... There never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until i got the 'thumbs up' from my dad. we usually have it as a first course for thanksgiving. i always wondered why we only ever had it once a year, then i realized it's because there's a good bit of work involved. i think it's worth it!!

Steps

Prepare soup:.

Place chicken in a large stock pot with just enough cold water to cover.

Slowly bring to a boil and skim off the brown foam that rises to the surface.

Once the brown foam subsides , add the rest of the ingredients except the salt and pepper.

Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.

Strain the meat and vegetables from the broth.

Pull meat off the bones and break into spoon sized pieces and return to the broth.

Finely mince the carrot and return that to the broth.

Set aside.

Prepare meatballs:.

In a food processor add the eggs , garlic and parsley.

Pulse on and off until minced but not a complete emulsion.

You want very fine pieces.

In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.

With your hands , begin to work the meats together with the egg.

Add cheese and some of the breadcrumbs.

Add as much or as little breadcrumb that you need .

Ingredients

whole chickens, celery, carrots, onion, bay leaf, fresh tomato, fresh parsley, salt and pepper, ground beef, ground pork, ground veal, italian breadcrumbs, garlic clove, parsley, water, eggs, locatelli cheese, chicken broth, escarole