"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Aunt Jean & Uncle Dominic's Wedding Soup Recipe

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This recipe for Aunt Jean & Uncle Dominic's Wedding Soup, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Ritz
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken
Carrots, whole
Celery, chopped
Onion, chopped

Meatballs:
1/2 lb. ground chuck
1 egg
Bread crumbs
1-2 tsp. parsley flakes
1/3 c. onion, finely chopped
1/2 tsp. salt
1/2 tsp. pepper

Bread cubes:
6 eggs
6 T. flour
1 tsp. baking powder
Salt and pepper
1/2 c. Parmesan or Romano cheese

Directions:
Directions:
Meatballs:
Mix ingredients and form small balls. Bake at 350F for about 25 minutes.
Bread Cubes:
Beat eggs well, add flour gradually. Add the rest of the ingredients. Grease and flour 9 x 13" pan. Bake at 350F until brown on bottom. Cut into small cubes.
Soup:
Cook chicken in full pot of water. Remove scum. Add two chicken bouillon cubes, cook until meat is tender. Debone chicken; add carrots, celery, onion, baked meatballs, and bread cubes. Cook until the vegetables are tender. Remove carrots before serving.

Personal Notes:
Personal Notes:
Serve with fresh grated cheese to taste.

 

 

 

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