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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Aunt Jean & Uncle Dominic's Wedding Soup Recipe

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This recipe for Aunt Jean & Uncle Dominic's Wedding Soup is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken
Carrots, whole
Celery, chopped
Onion, chopped

Meatballs:
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
Directions:
Directions:
Meatballs:
Mix ingredients and form small balls. Bake at 350ºF 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 350ºF until brown on bottom.  Cut into small cubes.
Soup:
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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