Italian Wedding Soup
- 4 skinless chicken breasts
- 1 onion, cut in half
- 1 carrot
- celery top
- 2 teaspoons salt
- 6 quarts water
- 12 lb lean ground beef
- 2 teaspoons parsley, dried
- 14 cup cheese, grated,
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 dash garlic powder
- 14 teaspoon oregano
- 14 teaspoon basil
- 1 egg
- 2 slices bread, soaked in milk (sm. amount)
DirectionsIn large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
Bring to a boil and simmer 2 hours or until chicken is tender.
Remove chicken, cook and cut into small pieces.
Strain broth and return to kettle.
Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
Add cubed meat and meat balls (see below).
Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
Serve with flavored croutons.
Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
Drop into pan of boiling water 5 minutes.
Remove with slotted spoon and set aside.
Add to Italian wedding soup along with cubed chicken.
I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.