Rosalie Serving Cookbooks Inc Wedding Soup Recipe

Italian Wedding Soup

Italian Wedding Soup with Tiny Meatballs & Chicken
NOTE:  The Italian Wedding is one of those classic Italian soups, in which you have both chicken and beef.  So easy to make, and even great for freezng in later use.
 
3 quarts water
1 carton Kitchen Basics Chicken Stock (4 cups)
1 whole soup chicken
 
3 stalks celery with leaves, cut into thick pieces
2 medium carrots peeled and quartered
1 medium onion quartered
2 to 3 sprigs fresh parsley
1 tablespoon salt
1/2 teaspoon ground black pepper
 
1-pound ground chuck or sirloin
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
1 clove garlic chopped fine
2 tablespoon fresh curly parsley
2 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
 
1 head escarole, chopped, about 4 cups
½ pound acini di pepe pasta,
2 teaspoons salt
 
Coarse ground black pepper
Freshly grated Parmesan cheese
 
  1. Using an 8-quart pot, add 3 quarts water, and the chicken stock. Rinse chicken under cool water, and remove liver, gizzard, and neck; use for later, or discard. Place chicken in pot with liquid. Add the celery, carrots, onion, parsley and salt and pepper. Bring to boil and skim foam as it rises to the top. Cover with lid and cook for 1 hour or longer, until the chicken is tender.
 

2.  Remove chicken to platter and let cool completely. Keep vegetables in soup, or discard  Bring broth to soft boil and make meatballs by combining ground chuck, bread crumbs, cheese, garlic, parsley, eggs, and salt and pepper. Mix together well and make tiny meatballs, about the size of large grapes. Drop the meatballs into the hot broth; skim any foam from meatballs as it rises to top and remove. Skin and debone the cooled chicken; cut into small pieces and return to broth. Let the meatballs and chicken cook together about 10 minutes.

 

3.  Rinse the escarole and remove bottom core; chop and add to the broth. Keep broth on soft boil and simmer for 5 minutes. Pre-boil the acini di pepe in boiling salted water for about 5 minutes, drain and add to the broth; simmer an additional 10 to 12 minutes. Taste soup and add any additional seasonings as desired.  This soup will have a rich chicken and beef flavor. Ladle soup into soup bowls and garnish with freshly grated Parmesan cheese. Serves 8 to 10.

 I

           ITALAIN WEDDING SOUP      
          by Rosalie Firoino Harpole

Rosalie’s Cannoli Cake
         TIME: 1 ½ HOURS
 
NOTE: This cake is not only beautiful but just as delicious as an Italian cream-filled cannoli. Topped with a whipped mascarpone frosting, the cake is just rich enough without competing for flavor.
 
2 (9-inch round) layers, Pillsbury Moist Supreme Yellow Cake Mix
1 (9-inch round) layer, Pillsbury Moist Supreme Devil’s Food Cake Mix
 
Ricotta/Cream Filling
1 cup heavy whipping cream
½ cup powdered sugar
1 1/2 teaspoons vanilla
1 (15-ounce) carton ricotta cheese
 
Whipped Mascarpone Frosting
2 ½ cups heavy whipping cream
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 ½ (8-ounce) cartons mascarpone cheese
 
Candied Pecans/Sliced Almonds
½ cup pecans, chopped coarse
4 teaspoons sugar, divided
½ cup sliced almonds, toasted
¼ cup raspberry preserves
 
Fresh raspberries
 

1. Butter and flour four 9-inch round cake pans. Prepare cake mixes as directed and pour batters into prepared pans. Bake as directed, careful not to overcook cakes. Remove from oven and place on cake racks for 10 minutes. Remove cakes and continue to cool on racks for about 1 hour. Prepare filling while cakes are cooling.

 

2. Make the ricotta cream filling by placing the whipping cream, sugar and vanilla in electric mixer.  Beat mixture until thick and smooth, about 5 to 6 minutes. Fold in the ricotta cheese and continue to mix with a fork until completely smooth. Set filling in refrigerator for 15 minutes to set.

 

3. Make whipped mascarpone frosting by placing cream in electric mixer. Add the powdered sugar and vanilla. Beat on medium until stiff peaks form, about 6 to 8 minutes; add the mascarpone cheese and continue to mix on medium speed until smooth and thick. Place frosting in glass bowl and refrigerate until ready to frost cakes.

 

4. Place pecans in small fry pan with 2 teaspoons sugar over medium heat. Stir constantly until the sugar disappears and the pecans are candied, careful not to burn. Place pecans in small bowl to cool before garnishing cake. Toast sliced almonds in same fry pan with 2 teaspoons sugar; stirring constantly until lightly toasted. Remove and place in small bowl to cool. When both pecans and almonds are cooled, combine nuts.

 

 

5. To Assemble Cake: On large round platter, place one layer yellow cake. Place about 1 cup of the ricotta filling over cake. With large serrated knife, cut the chocolate layer in half. Place one of the halves over the filling. Add another 1 cup ricotta over the chocolate layer. Top the ricotta with the other half chocolate layer, and spread another 1 cup filling. Top the second chocolate layer with the other yellow cake layer. Frost the sides and top of cake with the whipped mascarpone frosting, leaving a 3-inch circle on the top middle of the cake unfrosted for the raspberry preserves. With nuts in hand, press the nuts all around the sides of cake. Spread the raspberry preserves in the middle top of the cake, out about 2-inches. Apply dollops of frosting all around the outer edge of the top of the cake up to the raspberry preserves. Garnish with fresh raspberries and place a dollop of the frosting in the middle of the cake with raspberry in the center.  Serves 16.

 
 
Cookbook Specials:
Rosalie Serving Best Loved Italian and Rosalie Serving Country Regular Price:  $24.95 plus S/H
Rosalie’s Special:
Get any 2 cookbooks for $20.00 each, plus S/H equals $45.00 total.
Mail check to Rosalie Harpole
52 Madden Rd.  Troy, MO 63379
They will be sent, author signed.
Cookbooks – $24.95 + S/H

C++
jcC++++C+++++++++++++++++++++++
         Mother’s Day Specials

BUY ANY TWO COOKBOOKS FOR $ 45.95 – INCLUDES S/H.  Cookbooks: 
Rosalie Serving Best Loved Italian and/or Rosalie Serving Country.
*********************************************
Don’t wait too long to get them before May13, 2018
*********************************************
Rosalie will mail these books to you.

Make check to: Rosalie Serving Cookbooks, Inc., Address: 58 Madden Road, Troy, MO 63379

++++++ 

+++++

 

+++++
+++++
++++++++++
Italian Wedding Soup with Tiny Meatballs and Chicken.
Rosalie at Diebergs’s School of Cooking showing off her Rosalie’s Cannoli Cake with Mascarpone Cheese and Raspberries

 

UPCOMING EVENTS
*************************************

 Cooking Classes – Dierbergs School of Cooking

 
June 5, Tuesday – from 6:30PM to 8:30 PM – Southroads Dierberg’s School of Cooking- 12420 Tesson Ferry Rd. – St. Louis, MO. 63128

 
June 29, Friday- from 6:30 PM to 8:30 PM – West Oak Dierberg’s School of Cooking -11481 Olive Boulevard, Creve Coeur, MO. 63141
  
Menu:  Rosalie’s Italian Salad with Provel Rope Cheese – Bay Scallops & Shrimp Scampi over Linguine – Garlic Bread Sticks – Fried Asparagus in Garlic Butter Sauce – 4-LayerYellow Cake with Strawberry & Cream Cheese Filling
**************************************
Book Signings:


DeGregorio’s  June 9, 2018 -On The Hill – DiGregorio’a at 10:00 AM to 3:00 PM.  5200 Daggett Avenue on The Hill, St. Louis, MO. 63110
Come taste my  

White Yogurt Pudding Cake. .

 

 – from 10:00 AM to 2:00 PM

Funny Bone
Did you know that bats are not actually blind?  It seems that they have been hitting baseballs for a very long time.

Rosalie Serving Pic

 

Check out my website….www.rosalieserving.com
Rosalie Serving Cookbooks Inc, 58 Madden Road, Troy, MO 63379
Please follow and like us: