Grandma’s Italian Wedding Soup

• Brendan’s Grandma’s recipe (Helen Papaleo, née Gangemi)
• Can make broth day before.
• Double batch for large family gatherings.

Ingredients

• Grandma’s meatballs (see recipe)
• 3 lbs chicken thighs
• 1 tsp salt
• 1 medium carrot
• 1 rib celery
• 1 small onion
• 6 cups water

Directions

1. Peel and half all vegetables.
2. Place chicken in pressure cooker with water, salt, and veggies.
3. Cook in a pressure cooker for 15 minutes (after the pressure valve gets jiggly, if using Grandma’s).
4. Remove large veggies.
5. Cut chicken and place back in pot of broth.
6. Heat with escarole (until wilted) and meatballs (until warm) before serving.