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Holiday Soup or Italian Wedding Soup Recipe

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This recipe for Holiday Soup or Italian Wedding Soup, by , is from The Jackson Family Cookbook, 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!

Contributor:  
Contributor:  
Suzanne Jackson

Category:
Category:

Ingredients:  
Ingredients:  
2 - 48 cans of chicken stock
1 split checken breast
2 chicken thighs
1 bunch escarole, remove any thick stems
1/2 lb. ground veal
2 T parmesan cheese
1 egg
1 T fresh parsley
1 garlic clove, minced
1/4 t majoram
Dash nutmeg
Freshly ground black pepper
1 egg
1 T parmesan
2 carrots cut into thin rounds

Directions:
Directions:
Bring stock to a boil, add chicken pieces and simmer slowly for 15 minutes, remove from heat, cool chicken and shred. Strain stock and remove fat. Combine veal and next 7 ingredients. Mix well and shape into 1" meatballs. Bring stock back to a boil. Add meatballs and carrots and simmer 10 minutes. Add escarole and cook another 5 minutes. Combine remaining egg and parmesan and slowly pour into simmering soup while stirring constantly. Add shredded chicken.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This recipe was originally made by my Dad, Bob Gottshall.
I have often cheated by using a store bought roasted chicken - still delicious! If Aunt Barb's coming for dinner, I omit the egg drop.

 

 

 

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