November 21, 2010 in Features, Food

Grandma Sacco’s soup and bread

By The Spokesman-Review
 

Grandma Rose’s Chicken Soup with Meatballs

Serves 6 – 8.

Soup Ingredients

  • 1 roasting chicken (3 – 4 pounds)
  • 4 quarts cold water
  • 1 pound escarole, coarsely chopped
  • 2 stalks celery with leaves, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 large tomato, coarsely chopped
  • 1 medium to large onion, coarsely chopped
  • 1 teaspoon salt
  • 4 - 8 ounces small soup pasta such as pastina
  • Freshly grated parmesan cheese to taste
  • Salt (and or bullion) and black pepper to taste.
  • Meatball Ingredients

  • 2 slices dry bread, no crusts
  • 3 – 4 tablespoons water
  • ¾ pounds lean ground beef
  • 1 egg lightly beaten
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon Italian parsley, finely chopped
  • 1 clove garlic finely minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Cut chicken into pieces rinse and place in a large soup pot over medium high heat with water. Bring to a boil slowly, skimming the surface for fat. Lower heat and simmer for 1 ½ hours.

    While broth is simmering prepare meatballs. In mixing bowl, soak bread in water for several minutes. Squeeze until almost dry and discard liquid. Shred bread and add beef, egg, cheese, parsley, garlic, salt and pepper. Mix thoroughly. Shape into uniform ½-inch meatballs.

    After 1 ½ hours, remove chicken from pot and let cool. Remove skin and any fat. Add escarole, celery, carrots, tomato and onion to pot. Cover and simmer over low heat for 15 minutes. Add meatballs and simmer for 15 minutes until no pink remains in center. Remove chicken meat from bones, break up and shred the meat and return to pot. Taste broth and add salt, bullion, cheese and pepper to taste.

    About 15 minute before serving, bring a medium pot of water to a boil over high heat. Stir in the pasta and cook. Drain and add to soup. Stir well and serve.

    Grandma Sacco’s Bread

  • 1/4 cup sugar
  • 10 lbs. white flour. 7 cups for 2 loaves,
  • 2 yeast pkgs. (1 for 2 loaves)
  • 1 tablspoon of salt for 10 lbs.
  • 1. Knead until not sticky. The more the better.

    2. Raise until double.

    3. Punch down. Knead 5 minutes.

    4. Raise until double.

    5. Form loaves and raise until double.

    6. Cook at 400 degees until brown and then continue to cook at 35 degrees for 35 minutes.


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