"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


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This recipe for SOUP ~ WEDDING SOUP, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 9, 2008


1 1/2 lb. ground beef
1 c. Italian bread crumbs
1 1/2 c. Romano, grated
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 egg

2 - 49 oz. chicken broth cans
3 qts. water
1 tsp. salt
2 chicken breasts, boneless
1 - 10 oz. frozen spinach, chopped
3 carrots, grated thin
3 ribs celery, diced
1 onion, diced
1 lb. acini de pepe pasta

Preheat oven to 350.

To Make Meatballs: Place ingredients in large bowl and mix with hands. Shape into small meatballs. Place on cookie sheet and bake for 15-20 minutes.

Meanwhile, in a large kettle, add salt and chicken to broth and bring to boil. Cook chicken breasts for 15 - 20 minutes. Remove and cut into small bite sized pieces. When meatballs are finished baking, drain on paper towel to remove grease, then drop in broth. Bring to boil. Return chicken pieces to broth with carrots, celery and onion. Simmer about 1 hour. Add spinach. Simmer for an additional 15 minutes, then add pasta. Simmer until pasta is tender, then serve.




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