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Wedding Soup Recipe

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This recipe for Wedding Soup 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
¾ c. dry bread crumbs
¾ c. water
1 eggs
2 T. Parm. Cheese
Salt & Pepper

6-7 eggs (additional)
1/2c. Parm. Cheese (additional)
Directions:
Directions:
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 & ½ 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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