"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Italian Wedding Soup, by Angela Nason, is from What's for dinner?,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 cups chicken broth (add more or less depending on how much broth you like, I usually add few cups more) 3 large carrots chopped 1 small head escarole( in lettuce section) chopped 1 1/4 cups pastina or acini di pepe pasta 2 tbsp finely chopped parsley
Mix together meatball ingredients, roll into tiny meatballs. place on cookie sheet in refrigerator while making broth.
Add broth, carrots, escarole, meatballs to crockpot, season with salt and pepper. Cook 6 hours on low. Last 20 min of cook time add parsley, and pasta. Serve with shredded cheese.
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