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

Mom's Wedding Soup Recipe

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This recipe for Mom's Wedding Soup, by , is from Lexi's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alexis Williams
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  

10 cups chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped

Directions:
Directions:
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Number Of Servings:
Number Of Servings:
10

 

 

 

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