Click for Cookbook LOGIN
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Wedding Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Italian Wedding Soup is from The Taste of Tonawanda, 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:  
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
Directions:
Directions:
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

375W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!