MIKE'S LAWFARE KITCHEN: Lucky’s Italian Wedding Soup
Mike’s Lawfare Kitchen
Lucky’s Italian Wedding Soup
My great friend Brian “Lucky” Luciano is a retired 27 year veteran of the Virginia Beach PD who also happens to be a trained chef and my co-host on the Sunday Gravy podcast on Spotify. Here he brings us a great Italian soup dish that will be a delicious addition to any menu. Enjoy.
Ingredients:
4oz ground chicken (you can sub turkey, beef, for meat in meatballs)
4oz ground pork or veal
1 large egg, beaten
2 tablespoons Italian seasoned breadcrumbs
3 tablespoon Parmesan Cheese
1/2 teaspoon fresh or dried basil
1/2 teaspoon onion powder (or garlic powder)
2 cups finely chopped escarole (fresh spinach can be a sub)
1/3 cup finely chopped fresh carrots
1 cup orzo pasta, uncooked (any pasta in similar size can be a sub)
6 cups chicken broth (homemade broth works best, but a good quality brand can be a sub)
See Chicken stock recipe below if you want to go the scratch route.
Preparation:
Combine meats, egg, breadcrumbs, 1 tablespoon Parmesan cheese, basil, onion powder in a mixing bowl
Shape mixture into 3/4-inch meat balls
Heat broth in a large pot (stock if you have it) on a low-med heat until it reaches a slow boil.
Add half of the orzo (it will expand!), carrots, escarole, and your meatballs return to a medium/fast boil
Reduce to a low boil and add remaining Parmesan cheese and simmer, stir frequently to avoid sticking- if you have a rind from a previous wedge throw that in. These rinds add great flavor and texture.
Continue until the orzo and carrots are tender but firm (al dente) and the meatballs are thoroughly cooked (10-15min
The remaining raw pasta should be cooked as normal while the soup is simmering. This can be held in reserve and added to your bowl if you like more pasta in your soup!
Serve with more Parmesan cheese on top, and a good crusty Italian bread.
Buon Appetito!!!!
Basic Chicken Stock
Ingredients:
4–5 pound chicken or chicken parts such as backs, wings, necks
2 medium onions, washed and quartered (no need to peel if organic)
2 or 3 large carrots, washed and trimmed, cut into 2 or 3 large pieces
2 or 3 ribs celery including the leafy bits, washed, cut into 2 or 3 large pieces
1 bulb of garlic cut in half – place both halves in
2 fresh bay leaves, 3 or 4 sprigs fresh thyme, 2 or 3 leaves of fresh sage, 6 fresh parsley sprigs and 10-15 whole peppercorns in a bouquet garni- wrap in cheesecloth and secure with twine for flavor
1 cup dry white wine
Salt
Preparation:
Wash the chicken. Put all of the ingredients in a large stockpot. Add in enough cold water to cover the ingredients by a few inches. Bring to a boil over medium heat, skimming off any foam that forms at the top. Make sure the bouquet garni is placed in as well and it is tied with kitchen twine.
Reduce the heat to medium low and simmer gently, partially covered, for 3 or 4 hours until the broth has reduced by about half.
Remove the large pieces and discard. Strain through cheesecloth or a fine strainer into a bowl. You can use right away or cool down and refrigerate for a few days or freeze. If you freeze place in an ice cube tray or smaller containers and use to add flavor to rice or any other suitable dish. Some chefs cook pasta in water with stock added.
