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Italian wedding soup

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Ingredients/Components

eggs - 3 item
grated Parmesan cheese - 2 Tbsp
salt and pepper - 1 item
parsley - 1 item
ground chuck
or 2 eggs - 1 item
chopped garlic clove - 1 item
to 6 stalks celery - 5 item
fresh parsley to taste - 1 item
whole stewing chicken or pieces, cooked and boned reserve broth - 1 item
Soupettes acini de pepe #48 noodles - 1/2 3/4

How to make italian wedding soup:

Meatballs:1 1/2 lb. ground chuck3 eggs1 chopped garlic clove parsley salt and pepper Cook and bone the chicken. Reserve broth (approximately 5 quarts). Return chicken pieces to broth, cut to desired size. Salt and pepper to taste.

Meatballs: Make mixture into very small mini meatballs. Makes about 200 small meatballs. Add meatballs to broth.

Chop the celery; add to broth. Simmer until half cooked. Add the Soupettes. Mix the eggs in bowl with grated Parmesan cheese to make thin-like batter. Pour batter into simmering broth; stir until cheese batter firms. Batter will make flakes through soup to add to the base. Add fresh parsley to taste. Yields 5 quarts.

If desired, spinach may be added with the celery, chopped small.

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

Rating:

3.1

Average rating: 3.1, total votes: 7

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