Grandmas Italian Wedding Soup
From hottamale 16 years agoIngredients
- SOUP: shopping list
- 5-6lb. stewing chicken shopping list
- 6-8qts. of water shopping list
- 4-5 sticks of celery shopping list
- 5-6 whole carrots shopping list
- 1 onion; quartered shopping list
- 5-6lbs. endive; boiled, drained & chopped shopping list
- MEATBALLS: shopping list
- 2lbs. ground chuck shopping list
- 2-3 eggs shopping list
- 1/2c. parmesan cheese shopping list
- salt & pepper shopping list
- CROUTONS: shopping list
- 6 eggs shopping list
- 1/2c. parmesan or romano cheese shopping list
- 1c. bread crumbs shopping list
- 1T. parsley shopping list
- salt & pepper shopping list
How to make it
- SOUP:
- In stockpot boil the chicken, water, celery, carrots & onion for 90min. to 2 hrs until chicken is tender.
- Clean chicken from bones removing all fat & skin.
- Strain broth.
- Add shredded chicken, carrots (which you have cut up) & chopped endive.
- Salt to taste.
- Add meatballs.
- Ladle soup into bowls and add croutons before serving.
- MEATBALLS:
- Mix together & roll into little balls the size of marbles.
- Brown on a cookie sheet in a 350F oven .
- Add to soup.
- CROUTONS:
- Beat eggs.
- Add bread crumbs, parsley, cheese and salt & pepper.
- If batter is runny, add a little more bread crumbs until batter is thick but still pourable.
- Pour into well greased 9x13 pan.
- Bake 350F for 30 min. or until browned.
- Cut into small cubes and add to soup before serving.
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