Italian Wedding Soup (Zuppa Di Sposalizio)

Italian Wedding Soup (Zuppa Di Sposalizio) Ingredients

3 c Escarole, cooked, chopped	MEATBALLS
1/2 c Romano cheese	1 lb Ground beef
2 Eggs	1 Garlic clove
BROTH	1/4 c Water
3 lb Whole chicken	2 tb Parsley
1 sm Onion	1 c Bread crumbs
2 tb Salt	1 sm Onion
6 qt Water	2 Eggs

Instructions for Italian Wedding Soup (Zuppa Di Sposalizio)

PREPARE BROTH Boil chicken, salt and onion in water until tender. Do not overcook. Remove chicken from broth. Chill broth and skim fat. Debone chicken, removing the skin and cutting meat into small pieces. Set aside. PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small balls. Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more. Combine 1/2 c Romano cheese with 2 eggs. Add cheese and egg mixture while soup is boiling. Cook an additional 5 minutes. Serve hot. Posted to MM-Recipes Digest by Paula on Sep 16, 1998

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Chicken	Eggs	Garlic
Ground Beef	Onion	Parsley	Salt

Italian Soups Beef Chicken Garlic Bread Crumb Cheese Onion Parsley Romano Ground beef Lunch

for flavor and categorization

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