"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dr. Newton
Added: Thursday, February 26, 2009


One large whole chicken
One 64 oz. can of Tomato Puree
12 chicken bullion cubes
1 large bag of sliced frozen carrots
1 1/2 lbs. of ground beef
2 eggs
1/4 cup of grated Parmesan cheese
1 cup of bread crumbs
2 tablespoons of milk
1/2 teaspoon of salt
2 tablespoons of fresh basil

Fill a large soup pot half full with water and add the can of Tomato Puree. Place a whole chicken in the pot and add carrots, and bullion cubes. Bring to a boil.

To make mini meatballs combine meat, bread crumbs, eggs, cheese, milk, salt and basil. Mix thoroughly and roll very small meatballs and add to the soup.

Reduce heat of soup to low and simmer for two hours. Remove whole chicken and let cool. Debone and shred chicken and add boneless chicken to soup.

Add Acini Di Pepe when you are ready to serve.




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