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Marche Wedding Soup – posted by Shgabuzz
10 cups Mother's Broth (recipe follows) , or canned low-sodium chicken
1/4 cup white wine
salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons water
1 cup freshly grated Parmigiano-Reggiano cheese
Shredded zest of 1/2 large lemon
Pinch of freshly grated nutmeg
In a 4-quart saucepan, simmer the broth and wine for 5 minutes, partially
covered. Season to taste.
Meanwhile, in a bowl, blend the eggs, water, cheese, lemon zest, nutmeg and about 1/8 teaspoon pepper.
Take the soup off the heat. With a fork, gently stir in the egg mixture with long slow strokes until it firms into pale shreds floating in the broth. The long strokes lengthen the shreds slightly. This should take 10 to 15 seconds.
There will be a moment when the Parmigiano and lemon release their fragrances,
enjoy it. Quickly taste the soup for seasoning and serve it while it's
still very hot and fragrant.
5 pounds turkey wings or 5 pounds while chicken
About 6 quarts cold water
2 large onions (1 1/2 pounds) trimmed of root ends and coarsely chopped
2 medium carrots, coarsely chopped
1 large stalk celery with leaves, coarsely chopped
4 large heads garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained
Cut up the turkey wings or chicken, cracking the bones with a cleaver
in 2 or 3 places. Place in a 8 to 10 quart stockpot. Add enough cold water
to come to within 3 inches of the lip of the pot. Bring the water slowly
to a simmer. Skim off all the foam. Add the remaining ingredients, partially
cover, and bring to a slow bubble.
Simmer 12 to 14 hours, occasionally stirring and skimming off fat. Do not boil the broth. Keep the liquid bubbling very slowly. Add boiling water if the broth reduces below the level of the solid ingredients; always keep them covered with about 3 inches of liquid.
Strain the broth through a fine sieve. For a clearer broth, strain it by ladling rather than pouring, leaving behind any sediment at the bottom of the pot.
Cool the broth as quickly as possible: set it outside in cold weatehr,
or chill it in several small containers set in bowls of ice. Then refrigerate
the broth about 8 hours, or until its fat has hardened. Skim off the hardened
fat, and freeze in assorted-sizes containers.