Clara Corrado's Italian Wedding Soup

Recipe courtesy Clara Corrado
Show: My Grandmother's Ravioli Episode: Clara Corrado - Care Packages from Clara
TOTAL TIME: 2 hr 40 min
Prep: 1 hr 40 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • Salt
  • 1 pound acini de pepe
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 3 hard-boiled eggs, finely diced
  • 2 stalks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 1 pound ground beef
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Directions

In a pot of boiling, salted water, cook the acini de pepe until al dente. Drain and chill. Set aside.

In a 4-quart stock pot, fill with 2 quarts of water and add the chicken breast chunks. Bring to a boil, and simmer for 20 minutes. Add the eggs and vegetables to the pot and let simmer another 10 minutes. Form the ground beef into little meatballs, the size of marbles, and place in the broth. Cook another 10 minutes.

To serve, add 1/2 cup acini de pepe to each bowl and ladle the soup mixture over. Serve immediately.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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  • on August 23, 2014

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    I saw this show with Clara. She is absolutely adorable! As an Italian, I've never made this soup but always wanted to try. It was very good. The only thing I would change is to take the chicken pieces out of the soup. I also threw in a little chopped spinach because I've had it with spinach. That was actually a real plus since my 12 yo thought it was parsley and ate it without knowing. She thought it was delicious as did my 19 yo daughter! I would also double the water as it didn't make that much stock. And definitely season to taste with salt. Lightly season the meatballs as well.

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  • on May 08, 2014

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    Very good just didn't like the ground beef should have use Italian sausage for the meatball

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