Tonight’s dinner is a special recipe to our family. It was handed down to my mother from her aunt (my great aunt) Della. Aunt Della was my grandfather’s sister, and their family immigrated from the town of Ascoli Piceno, which is in the Marche region of Italy. Countless pots have been made over the years on a cold night or over the holidays by my mother, and it’s always satisfied anyone with a spoon. It’s our version of Italian wedding soup but made with chicken instead of meatballs. I haven’t met an Italian wedding soup I don’t like, but I have to say, this is by far my favorite.
- 3-4 split chicken breasts
- 1 small onion
- 2 stalks celery
- 2 carrots or 1/2 package baby carrots
- fresh parsley
- 2-3 chicken bouillon cubes
- 6 eggs
- 1/2 cup bread crumbs
- 1/2 cup Romano cheese
- 1 package frozen chopped spinach
- Clean chicken breasts and place in pot with about 7-8 cups of water.
- Add small onion and bring to boil. Skim top while cooking.
- Add celery, carrots and a spring of fresh parsley.
- Add salt, pepper and cover. Lower heat and simmer for 1.5 hours.
- Add chicken bouillon cubes and remove chicken.
- Debone and tear or cube into small pieces.
- Remove celery and onion and discard.
- Beat eggs and add bread crumbs and Romano cheese. Mix together and add to broth.
- Cook frozen chopped spinach, drain and add to broth.
- Enjoy! Makes approximately 8 servings.
* I often don’t use all the chicken for the soup and will make chicken salad with any that’s left over. Lunch for the next day!