Soup for Thanksgiving—2017

dennis-muoio's picture

November 19, 2017

Soup with little meatballs for Thanksgiving Dinner

Gina, Clara, AnnMary, Joan and Dennis

4-5 pounds of ground pork
13 Heads of escarole*
10 boxes of broth
2 pounds of carrots
1 large head of celery
6 large onions
10 pounds of chicken

Gina began cleaning the escarole*
Clara and AnnMary chopped onions, carrots, celery

AnnMary and Dennis cooked the onions
Clara helped her mom clean the escarole*

Once the onions were translucent, we added the broth and then the pieces of chicken
AnnMary and I mixed the pork with bread crumbs, eggs, parsley and Parmesan cheese

Gina was still cleaning escarole*

Then we took the chicken out and shredded it before adding it back to the broth.

Gina was still cleaning escarole*

Joan, Clara, AnnMary and Dennis made the small meatballs
We boiled the meatballs and added them to the broth

Gina steamed the escarole* and then drained all the liquid from it

The soup came together and we had a sample.....It was EXCELLENT!

*Mom was the only one who made   “the holiday soup with little meatballs”. We never called it wedding soup, or like the Pennsylvania cousins, wedding and funeral soup. Our holiday dinners on Ontario Street alternated from our house, 103, to Uncle Jimmy’s, 99.
When I finally took over making the soup, I went to Star Market to buy the ‘scadall’. That was how mom always said it. I couldn’t find ‘scadall’. Mom went with me to the store and pointed out ‘escarole’. SHE HAD BEEN USING A MIX OF ITALIAN AND ENGLISH!

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dennis-muoio's picture

We added the escorale to the

We added the escorale to the soup at the dinner site.....the escorale absorbed most of the broth, and there was little broth left when we served.   Next year, more broth!