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Wedding Soup **
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Chicken
Italian Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
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-----PATTI - VDRJ67A-----
5 pound Stewing chicken
2 can Chicken broth
2 md Onions
1 bn Endive
2 bn Escarole
1 bn Celery -- chopped
6 Carrots -- sliced
2 1/2 pound Meatball mix
1 pound Pasta
-----OPTIONALS-----
Parmesan cheese
4 Eggs -- beat well
1/4 cup Romano cheese
1/4 cup Fine bread crumbs
Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2
cans of chicken broth and water to height of fluid desired in pot. Season with
salt and pepper, and some garlic powder. Simmer chicken until it falls off the
bones. Remove chicken from the fluid, allowing it to cool. Remove onions and
when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate
pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop
into small pieces. Add to the chicken broth along with the celery, onions and
carrots. Debone the chicken and chop into small pieces. Add to the pot.
Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef
along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add meatballs
to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta
(any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle
parmesan cheese over bowl of PRODIGY(R) interactive personal service
09/26/93 10:10 AM soup. Difficult but well worth it!!!! VARIATION: Mix
4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread
crumbs. Add to soup towards end of cooking time.
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