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Italian Wedding Soup

Ingredients

  • 1 Whole Chicken, cut-up
  • 1 Lb. Ground Chuck
  • 1 cup Romano cheese (divided)
  • 1 cup Italian Bread Crumbs
  • 4 eggs (divided)
  • 3 (13 3/4 oz.) cans Chicken Broth
  • 2 bunches fresh endive
  • 1/2 Lb. Acini de Pepe macaroni
  • Minced garlic, parsley, oregano, salt/pepper to taste
  1. Boil chicken until cooked. Cool and bone chicken. Set aside meat and broth.
  2. Mix ground beef, 1/2 cup Romano, bread crumbs, 2 eggs, garlic, parsley, oregano, salt and pepper. Shape into marble sized balls. Brown, drain and set aside.
  3. Clean and chop endive. Boil until limp. Drain.
  4. Bring reserved and canned broth to a boil.
  5. Mix 2 eggs and 1/2 cup Romano and pour into boiling broth. May curdle a little at first, just keep cooking – it will blend. Add chicken, meatballs, endive and 1/2 lb Acini de Pepe.
  6. Cook 30 minutes.

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