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Wedding Soup Recipe

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This recipe for 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.

Uncle Sam and Aunt Mary Grace
Added: Wednesday, July 16, 2008


4 lb. chicken
2 carrots, chopped
2 onions, chopped
2 celery stalks, chopped
1/2 lb. ground beef
1/2 pkg. frozen spinach
4 chicken boullion cubes (or more to taste)
1/8 c. lemon juice (fresh or bottled)
2 to 3 cloves of garlic

1. Boil chicken in 3 qts. water for 1 and 1/2 hours; skim if needed. Strain the liquid two times into another bowl. Scrub out original cooking pot and strain again if needed.
2. Add vegetables and garlic for the last 1/2 hour.
3. Make mini meatballs while the chicken cooks.
4. Remove chicken from the broth, then the vegetables. Cut the chicken into pieces.
5. Strain the broth, then add the cut chicken, meatballs, spinach, lemon juice and boullion.
6. Salt and pepper taste. Simmer until the spinach is done.

Personal Notes:
Personal Notes:
Aunt Mary Grace likes to leave the veggies in the soup! Aunt ZiZi liked to grate the carrots to make them look like confetti and make the soup look "pretty".




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