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Italian wedding soup

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Ingredients/Components

egg - 1 item
ground beef - 1/2 lb
bread crumbs - 1/2 c
medium onion - 1 item
oregano - 1 item
stalks celery - 2 item
salt and pepper - 1 item
cloves garlic - 2 item
parsley - 1 item
chicken
Accent - 2 tsp
medium carrots - 2 item
Romano cheese - 1/4 c
large head escarole - 1 item
chicken flavored bouillon - 2 tsp

How to make italian wedding soup:

Cut up chicken; put in 6 quart pot. Cover with water. Add whole, peeled onion, celery tops and salt to taste. Bring to boil; spoon residue from water. Remove chicken, debone, cut up and return to water. Add peeled and sliced carrot, sliced celery, chicken bouillon and Accent.

Make ground beef into small meatballs using bread crumbs, egg, parsley, oregano, Romano cheese, salt and pepper. Add to soup. Break apart and clean escarole. Put in separate pot and boil until green wilts. Add escarole to soup and cook 30 more minutes.

Recipe categories: Lunch/snacks, Clear soup, Main dish.

Rating:

3.8

Average rating: 3.8, total votes: 6

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