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Wedding Soup Recipe

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This recipe for Wedding Soup is from The Foods We Love, 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:  
9 c. chicken broth
1 c. chopped green onions
2 1/2 c. or more chopped endive or escarole
1/3 c. Acini de Peppe pasta
grated Romano or Parmesan cheese

Meatballs:
1 1/4# ground beef
3 T. chopped parsley
3/4 T. garlic powder
1 c. bread crumbs
2 beaten eggs
1/3 c. Parmesan cheese
1/2 T. salt
1 T. basil
1 chopped onion

Directions:
Directions:
To make meatballs, start with 1/4 to 1/3 c. water and milk mixed in equal parts. Except for water and eggs, add one ingredient at a time to beef. Mix thoroughly after each addition. Mix in eggs. Sprinkle water and milk mixture over ingredients, then mix in. shape into walnut sized balls. Bake at 350º for 30 minutes. Cook broth with onions and meatballs until vegetables are soft. About 45 minutes. Add pasta to simmering soup; cook 20 minutes then add endive or escarole. Cook until soft. Sprinkle in a little cheese. Additional cheese may be added to soup when served.

Personal Notes:
Personal Notes:
Can make meatballs ahead and freeze until needed.

 

 

 

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