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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.

Christine Ritz
Added: Wednesday, July 16, 2008


Carrots, whole
Celery, chopped
Onion, chopped

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

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.
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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