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Wedding Soup Recipe

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This recipe for Wedding Soup, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Nicholson
Added: Friday, July 3, 2009


1 whole chicken plus 2 or 3 legs
3 stalks of celery cut in half
2 large carrots
2 whole onions
1 large clove of garlic
3-4 chicken bouillon cubes
1 bag baby beet leaves or spinach
lots of tiny meatballs (recipe below)
2-3 C cooked pastina
salt and pepper to taste
water to cover chicken (10-12 cups)

1. Wash the chicken well and discard the giblets (use another day). Place chicken in a large stock pot and cover with water. Wash celery and carrots and place in pot with chicken. Peel onions and garlic and also add to the pot.
2. Bring water and contents to a boil, then lower the heat and simmer about 1 hour. The chicken should be tender and falling off the bones. Strain the stock and put in a clean pot.
3. Remove the chicken from the bones. Add the bones and gristly joints back into the stock and continue simmering another hour or so. Store the chicken pieces wrapped in the refrigerator. Use in sandwiches and/or casseroles. Dice the carrots and celery and set aside. Discard the other mushy vegetables.
4. Strain the bones out of the stock and return the stock to the pot. Throw out the bones. Add the carrots and celery and taste the soup. Add powdered or cubed boullion to enrich and flavor the stock. Taste the broth as you add the bouillon, you may not need all of it. Bring the soup back to a slow boil and add the beet greens or spinach and the meatballs. The beet greens make the soup a pretty pink color. Simmer until the greens and are tender (the meatballs will also cook a little). Add the pastina and salt and pepper to taste.
5. Serve with a hearty bread or with chicken sandwiches. Feeds six or more.

Tiny Meatballs:
1/3 lb. ground pork
1/3 lb. ground beef
1/3 lb. ground chicken or turkey
1 egg
1 c soft bread crumbs
1 tbl dried onion flakes
1/4 tsp pepper
1/2 c grated Romano Cheese
1 or 2 shakes of powdered garlic

1. Mix all the ingredients together in a large bowl and let rest for 10-15 minutes in the refrigerator.
2. Make small meatballs about the size of a quarter or smaller. Arrange 25 or so on a round microwave safe platter in circles or in a big spiral. Don't let the meatballs touch or they'll burn!
3. Cook uncovered in the microwave on high for 3 minutes. Turn each meatball over and cook in microwave on high another 2-3 minutes. Check after 2 minutes..If the meatballs are no longer pink
in the middle (break one in half) they are done and don't need any more cooking. Replace cooked meatballs with raw ones and repeat until they're all cooked.
4. You can fry them instead but it takes forever!




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