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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Wedding Soup Recipe

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This recipe for Wedding Soup is from "The Good Book According to Marz" (Marilynn) - 20th Anniversary Edition, 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:  
5 # fresh escarole or frozen spinach, cooked
1½ C celery, sliced and cooked
3 large cans College Inn Chicken Broth
2 medium chickens, cooked and cubed
2 C carrots, sliced and cooked
2 medium onions, chopped
Directions:
Directions:
Add escarole and celery to broth, along with carrots and onion.
FYI: I've* even simplified this recipe.
For a large stockpot I cook 2 chickens in cheesecloth in the pot of water.
When they are totally done, I remove them, skin and debone them, and add the cut up chicken back to the soup.
I also add chopped carrots, the celery, about 6 - 10 oz. packages of frozen spinach (cooked and drained) and chicken style soup base - enough to enhance the flavor.
(This is found in same section as bouillon.)
The meatballs are the same recipe as for the ones I make with spaghetti, but they're made smaller, about the size of a marble, but slightly larger.
Precook in microwave, then add to soup.
This soup needs to simmer for about 4 - 6 hours.
May serve with croutons (refer to recipe 'Croutons for Wedding Soup' in the 'Italian' category).


*"I" is Marilynn
Number Of Servings:
Number Of Servings:
10

 

 

 

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