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Wedding soup

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Ingredients/Components

large soup chicken - 1 item
water - 5 qt
stalks celery, chopped - 4 item
sprigs parsley, chopped - 4 item
large carrots, chopped - 2 item
large onion, chopped - 1 item
chicken base - 2 Tbsp
cooked and chopped escarole or curly endive - 1 c
rice, cooked - 1 c
eggs - 4 item
Parmesan cheese, grated - 1/4 c
Progresso bread crumbs - 1/4 c
salt and pepper - 1 item
Add water and bring to a boil over high heat
minced parsley - 1 item
clove garlic, minced - 1 item
chopped onion - 1 item

How to make wedding soup:

Wash chicken and place in a large pot. Add water and bring to a boil over high heat. Skim well and add celery, parsley, carrots and onion. Cover and simmer for about 3 hours or until chicken is tender and meat starts to fall from bones.

Remove chicken from bones and cut in pieces. Add chicken base and chicken to broth. Bring to boil while preparing meatballs.Meatballs:1/2 lb. beef (ground)1/4 c. Progresso bread crumbs salt and pepper minced parsley1 clove garlic, minced chopped onion Combine all meatball ingredients and shape into small balls. When soup is boiling, add meatballs and cook for 10 minutes. Beat eggs and mix with cheese, bread crumbs, salt and pepper. Add egg mixture, cooked rice and escarole to soup. Simmer for 10 minutes and serve.

Recipe categories: Soups & stews, Chicken, Whole chicken.

Rating:

3.6

Average rating: 3.6, total votes: 5

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