Wedding Soup, Girard, Ohio Recipe
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Category: |
Category: |
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Soup |
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Ingredients: |
Ingredients: 1 6-7 pound soup chicken
1 bunch celery, outer stalks and leaves removed and celery heart chopped
3 whole large carrots
2 large onions, peeled and halved.
1 bunch escarole, rinsed, steamed and chopped
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Directions: |
Directions:Cut up chicken, cover with water
Add leaves and outer stalks of celery, carrots and onions.
Strain broth when chicken is tender.
Shred chicken.
Add chopped celery heart into strained broth and simmer until tender.
Add meatballs.
Add escarole.
Add cooked, shredded chicken.
Add croutons. |
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Meatballs |
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Ingredients: |
Ingredients: 2 pounds ground beef
5-6 eggs
1½ -2 cups bread crumbs
A handful or two of Romano cheese, grated
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Directions: |
Directions:Mix all ingredients and shape into tiny meatballs.
Drop into boiling broth and simmer fro 20 minutes |
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Croutons |
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Ingredients: |
Ingredients: 4 eggs, stirred with a fork
1/4 cup milk
3 handfuls Romano cheese
1/4-1/2 tsp baking powder
Enough cracker meal until able to roll with hands
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Directions: |
Directions:Combine the eggs, milk, Romano cheese, and baking powder.
Roll with hands into 4 inch logs.
Brown in hot oil.
Cut into smaller pieces with scissors into soup. |
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Personal
Notes: |
Personal
Notes: This was taken directly from a recipe hand written by Anna DeChant. Ann Moliterno gave Anna the recipe.
Substitutions for escarole include radicchio, arugula or spinach.
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