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Italian Wedding Soup (Zuppa Di Sposalizio)
12 Servings
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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:
Beef
Cuisine:
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
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flavor
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