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Wedding Soup Recipe

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This recipe for Wedding Soup, by , is from Molloy, 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!



Soup Broth:
3 (46oz) cans of chicken broth
3 ribs celery (finely chopped)
1 can beef broth
1 med. Onion (finely chopped)
3 carrots (finely chopped)
2 lb. endive (cooked 25 min.) (chopped)

Make Meatballs from the following:
1.5 lb ground beef
c. dry bread crumbs
c. water
1 eggs
2 T. Parm. Cheese
Salt & Pepper

6-7 eggs (additional)
1/2c. Parm. Cheese (additional)

Mix all of the soup broth ingredients in a large soup pot for 20 25 minutes. Mix all meatball ingredients together (everything excluding 6-7 additional eggs & additional cheese). Bake Meatballs @ 350 until cooked. Drop meatballs in broth one at a time. Cook 10-15 minutes.

Mix together 6 or 7 eggs & c. cheese until blended. Bring soup to a rolling boil & dribble egg mixture in slowly. Turn heat down & cook 10 minutes more.




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