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Italian Wedding soup Recipe

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This recipe for Italian Wedding soup, by , is from A Memoir Of Family Recipes, 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!

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound chicken backs and necks (see personal note)
4 quarts water
1 cup chopped celery
1 cup chopped carrot
1 onion, chopped
20 marble sized meatballs
1 head endive, chopped
2 eggs
3 Tbsp grated Parmesan cheese
Lemon wedges, optional

Directions:
Directions:
Cook chicken parts in water with celery and onion for 2 hours at a bare boil. Remove chicken from bone. Add carrots and meatballs; cook for 10 minutes, Add endive and simmer 10 more minutes. Beat eggs with cheese and pour into soup and cook. Stir just until egg is soft cooked (the egg should separate as you stir into tiny strands). Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I purchase a deli rotisserie chicken for one meal and then use left over chicken still on bone and boil in water; then remove bones. I also add noodles or pasta. I like the frozen Reames noodles.

 

 

 

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