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Wedding Soup Recipe

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This recipe for Wedding Soup is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
1 lb. ground beef
salt & pepper
1 large onion
3-4 ribs celery
2 carrots
2 tsp parsley
spinach( frozen or fresh)
1 clove minced garlic
3 eggs
1-1 1/2 C Acini Di Pepe (macaroni)
1 C grated cheese
4 slices dried bread
Directions:
Directions:
Make a clear chicken broth: take 5 quarts of water, add 1 whole chicken,1 T salt,1 large onion (sliced) leaves from celery or a few ribs cut up. Put the onion & celery in a cheese cloth bag and simmer 2-3 hour. Remove vegetables & discard. Remove chicken & debone and set aside.

Cut up or slice 2 carrots and add to the broth & simmer until the carrots are nearly tender. Cook the meatballs in boiling salt water until they rise to the top. Remove with slotted spoon and add 1 to 1 1/2 cups Acini Di Pepe cook until tender. Drain.

Microwave one package of chopped spinach or Chopped fresh spinach. Add meatballs, macaroni, spinach and chicken to the simmering broth. Beat one egg with a handful of grated cheese and drizzle into the simmering soup. Let simmer 20 minutes.

Meatballs: 1 lb. ground meat, 1/2 C. grated cheese, 4 slices dried bread, salt pepper. 2 T. parsley, 1 clove garlic, 2 eggs. Soak the bread in water and drain. Add remaining ingredients and mix well. Using a large melon baller make small meat balls.
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
I just quartered up the onions and celery leaves or ribs in the broth rather than in a cheese cloth bag. If you use the bag your broth will be clearer.

 

 

 

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