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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Squiggy Casile
Added: Tuesday, February 13, 2007


2 lg. cans of College Inn chicken broth
2 1/2 lbs. ground meat
Italian bread crumbs
Italian parsley
3 eggs
carrots, sliced- I use the small carrots and slice them, it's faster
4 large pieces of celery, sliced
leaves from the top of the celery stalks
6 pieces of boneless chicken, sliced into small pieces

For the meatballs:
Put the ground meat in a large bowl
Add the 3 eggs
Add the Italian bread crumbs
Add a handful of fresh parsley
Add salt and pepper for taste
Mix together
Pour yourself a drink!!! Have a mouthful of that delicious drink.
Then, have fun making those tiny little meatballs

For the soup:
Use a very large soup pot:
Add 2 large cans of the chicken broth
Fill the rest of the pot with water to about 1/3 of the top of the pot. This allows for the other ingredients to be added. Keep the heat high until all meat ingredients are added. Then, reduce the heat to low. Continually stir the soup.
Add the cut chicken
Add the meatballs
Add the salt and pepper- you will need to taste at intervals to know if more salt is needed
Add the celery leaves
Add some fresh parsley

After about 15 minutes:
Add the carrots and celery

Cook on low heat for about 5 hours, continually stirring. The canned chicken broth will produce a fatty residue at the top of the pot while cooking at the beginning of the process, just ladle that fat out of the pot and throw down the sink--it gets too greasy if you don't discard that fat.

Cook the rice- I make enough for 12 servings and always have too much rice- set aside
Add the rice to each bowl or the soup toureen before serving

Number Of Servings:
Number Of Servings:
20-30 people
Preparation Time:
Preparation Time:
1/2- 1 hour for cutting vegetables, chicken and mixing and making the meatballs
Personal Notes:
Personal Notes:
This is the traditional Southern Italian recipe, as I am told. Americans substitute pasta for the rice. Northern Italians, as my mother -in-law, added escarole to the soup. If you do that, soak the escarole in salted water before adding to the soup- this extracts the bitterness of the escarole.

I love you and I hope some day that you will be cooking a great bowl of Italian soup for me, especially when I am old!!!!
Love, Squig




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