For those of us who grew up with immigrant Southern Italian
Grandparents, or Italian-American grandparents, this soup may spark a memory or two.  I hope that you are still making
this tasty, nourishing meal in one bowl in some form..there are many variations..like the meatball and sauce for pasta,
every family has THE recipe.  I'm here to tell you, you're all wrong.  I have the right one...Only kidding.  My version of
the familiar Grandma's Chicken Meatball soup is a fairly easy one that brings back all the flavors you remember in the
bowl.  Once you have made the base for this your additions are endless, within reason...there will be no Fois Gras or
Sun-dried tomatoes, or any other foodie trendy ingredients added to this.  The soup is a descendant of the Napoletana
(meaning from the area in and around Naples, Italy) which was termed Minestra (Soup) Maritata (Mixed up, things put
together)..Every town and family has a minestra they make and this one seems to have been a real favorite with
the immigrants when they came to America.  Progresso back in the 60's came out with their canned version of it and
named it Chickarina, still a popular favorite.  I can hear the commercial jingle in my ear right now...

     This version I make is the tiny meatball, shredded chicken, and sometimes escarole or spinach version of the
soup...ok...you may know it as Italian Wedding Soup.....contrary to food legend, this was not a soup served at
Italian Weddings...it is a translation of the Maritata part of the italian name.  Let's say that all the ingredients marry
well in this soup and produce a happy outcome!  Before we make the soup, I'd like to give some props to my
Grandmothers and Greatgrandmothers..  All of mine came from various towns and villages in the South of Italy.
It is their legacy I hope to continue by preparing these dishes for my family and showing you how to make them.

Here is a gallery of my Grandmothers and Great Grandmothers:



From left to right:  Assunta Prisco Melito, born in Castelbaronia, Avellino Italy...died in Naples, Italy, my
maternal GreatGrandmother;
Maria Adelina Melito Scaramuzzi, born in Castelbaronia, Avellino, It., died in Staten Isl, NYC ,NY, my
maternal Grandmother;
Giuseppa Lucia Vizzi Battaglia, born in Sciacca, Agrigento, Sicily, died in Staten Isl., NYC, NY, my
paternal Grandmother;
Angelina Vizzi Fiorentino, born in Sciacca, Agrigento, Sicily, died in East New York, Brooklyn, NYC, my
paternal Great Grandmother;
Maria Margherita Bentivegna Vizzi, born in Sciacca, Agrigento, Sicily, died in Canarsie, Brooklyn, NYC,
my paternal Great Grandmother...
 
My love of cooking is a gift from these women, who in turn passed it on to my parents and the story
just keeps going on. I try very hard to be true to their uses of ingredients..fresh, pure, simple...  if the
dish calls for Pecorino, don't substitute Parmigiano, if it calls for pork, use pork, and so on....

Here's my Grandma's Chicken Meatball Soup recipe for 8.  You will need 5 bone-in skin on breasts,
and 4 bone-in skin on thighs.  Place them into a large soup pot and add enough water to come up
about 1 1/2 inches over the chicken.  Tie up a bay leaf, some sprigs of parsley and thyme, add to
the pot.  Add 1 1/2 tsp. of kosher salt, 1 tsp. of black pepper, and 2 smashed cloves of garlic.
Bring this to a boil and let it cook on medium for 40 minutes.  While you are waiting, make the meat-
balls..use 3/4 lb. ground chuck, 1 cup grated pecorino, 1 tsp. black pepper, 1 beaten egg, 2 tsp. of
finely chopped parsley, 3 tsp. of breadcrumbs, 1 finely minced clove of garlic.  Form into meatballs
no bigger than 1" round.  Cover and refrigerate.  Chop 2 large onions into a medium dice, 1 cup of
diced carrots, 1 1/2 cup of small diced celery, 2 cloves finely minced garlic.Set aside.
Cook 1/2 lb. of ditalini or acini di pepe, Italian soup pastas.  Use GOOD brands here so they
stand up to the broth.  DeCecco or Barilla would be good choices. Cook to al dente, reserve 1 cup
of the pasta water, add it to the soup, then drain the pasta.  Reserve.
Now you should be at the 40 minutes mark.  Remove the meat with a slotted spoon to and cover.
Skim the top of the soup pot well and discard any floating bits.  Now add all the vegetables, and
bring back to a boil.  Then back to medium.  Let this cook for 20 minutes.  Now add the meatballs.
Cover the pot.  Let this cook for  10 minutes.  While waiting, remove the skin and bones from the
meat chop the meat or shred it. Add it to the pot. Add the pasta. Check for seasonings.  Let this cook for additional
15 minutes.  Chop some fresh thyme and parsley over the top and let this sit for 5 minutes before
serving.


Serve this wholesome soup with a nice hunk of real Italian bread, go to a bakery, not a chain
supermarket.  There is a difference.  I do not decry using certain common ingredients, but
when there is a choice, seek out the better product.  Supermarket breads just do not
have any character in them for me...they are convenient for sure, but, bread...ahhh, it is
the staff of life.  When good bread is presented to you, you almost only want to be eating
the bread....so, when eating a lovingly made soup with lots of family history behind it,
honor those who have given us these food traditions...get the good bread...
  Sprinkle some Pecorino Romano  and
extra black pepper over this.  Wow.  It just tastes right.  Make a double batch and freeze it.  A side salad and this
soup are an excellent meal.
Grazie in Tanto alle tutte le mie Nonne e Bisnonne...Thanks so much to my Grandmothers and GreatGrandmothers.