Italian Wedding Soup

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Italian Wedding Soup Ingredients

MEATBALLS	2 c Bread crumbs
1/2 lb Veal; ground	3/4 c Parmesan cheese
1/2 lb Pork; ground	1/2 ts Parsley flakes
1/2 lb Beef; ground	1/4 ts Poultry seasoning
1 ts Salt	1/4 ts Onion powder
1/4 ts Pepper	3 Eggs; beaten
1/2 c Bread crumbs	1 ts Water
1/2 ts Farina	1 tb Butter; melted
3 Eggs; beaten	1 pn Baking powder
1/3 c Milk	Salt and pepper
1 ts Parsley flakes	BROTH
Garlic powder	1 Whole chicken
3 tb Butter	2 qt Salted water
1/2 c Romano or Parmesan cheese	Celery; cut in small pieces
FRITTATA CUBES	Onions; cut in small pieces

Instructions for Italian Wedding Soup

Meatballs: Mix together all ingredients well with floured hands and roll into tiny meatballs the size of marbles. Should be soft, but firm. Brown meatballs in 3 tablespoons butter. Add meatballs and diced chicken to broth. Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325 degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to soup before serving. Broth: Boil whole chicken until tender in 2 quarts salted water. Set aside chicken to cool. Debone chicken and cut up in small cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add celery and onions. Cook until tender. Note: Should be a thin soup. May add shredded escarole, endive or diced carrots. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary" on Nov 3, 1997

Main Ingredient: SoupCuisine: Uncategorized