by JFK1967

Bev's Wedding Soup

Source: Bev

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Name: Bev's Wedding Soup
Prep time: 30 min
Cook time: 5 h
Total time: 5 h
Yield: 1
Cuisine: italian
Ingredients: 2 pounds chicken breast; 2 cans chicken broth; 1/2 cup celery chopped; 1/2 cup carrot grated; 4-5 cube chicken bullion or tsp loose bullion; 1 pound hamburger; 1/4 cup onion chopped fine; 2 cloves garlic chopped fine; 2 each egg; 1/3 cup parmesan cheese grated fine; 1/2 teaspoon salt; 1 sprinkle pepper; 2-3 cup bread crumbs; 2-3 pound endive; 1 cup asine de pepe; 1 as needed Mozzarella cheese grated; 1-1/2 teaspoon parsley

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INGREDIENTS

2 pounds chicken breast
2 cans chicken broth
1/2 cup celery ; chopped
1/2 cup carrot ; grated
4-5 cube chicken bullion ; or tsp loose bullion
1 pound hamburger
1/4 cup onion ; chopped fine
2 cloves garlic ; chopped fine
2 each egg
1/3 cup parmesan cheese ; grated fine
1/2 teaspoon salt
1 sprinkle pepper
2-3 cup bread crumbs
2-3 pound endive
1 cup asine de pepe
1 as needed Mozzarella cheese ; grated
1-1/2 teaspoon parsley

Servings

INSTRUCTIONS

Chicken & broth:

Cover chicken with water.

Add celery.

Simmer until chicken is tender. About 2 hours.

Strain.

Set aside.

Skin and cut up chicken.

Reserve and set aside.

Meatballs:

To hamburger add eggs, salt, pepper, onion, garlic, parmesan cheese, bread crumbs (until not sticky), parsley.

Mix well.

Shape into marble size meat balls and set aside.

Clean and wash endive well.

Cover with water and simmer 1/2 hour.

Drain.

Wash in cold water.

Do the heads separately.

Squeeze water out.

Chop fine.

Set aside.

Cook Acini de pepe in 5 cups boiling water for 15 minutes.

Strain.

Rinse in cold water.

Set aside.

To chicken broth stock add cans of chicken broth, 4-5 bullion cubes, carrots, 2 cans water.

Bring to a boil.

Simmer.

Add meatballs slowly.

Cook 1/2 hour.

Add acini and cut up chicken.

Cook 15 minutes more.

Add endive.

Cook 15 minutes more.

Taste: May need more water and/or more bullion.

Serve with parmesan and mozzerella cheese.

Can make in advance:

Chicken

Chicken broth stock

Refridgerate or freeze in separate containers.

Meatballs

Freeze on cookie sheet and bag.

Cook endive and cut.

NOTES

Alert editor

Bev's Wedding Soup

2 pounds chicken breast
2 cans chicken broth
1/2 cup celery chopped
1/2 cup carrot grated
4-5 cube chicken bullion or tsp loose bullion
1 pound hamburger
1/4 cup onion chopped fine
2 cloves garlic chopped fine
2 each egg
1/3 cup parmesan cheese grated fine
1/2 teaspoon salt
1 sprinkle pepper
2-3 cup bread crumbs
2-3 pound endive
1 cup asine de pepe
1 as needed Mozzarella cheese grated
1-1/2 teaspoon parsley

Chicken & broth:
Cover chicken with water.
Add celery.
Simmer until chicken is tender.  About 2 hours.
Strain.
Set aside.
Skin and cut up chicken.
Reserve and set aside.

Meatballs:
To hamburger add eggs, salt, pepper, onion, garlic, parmesan cheese, bread crumbs (until not sticky), parsley.
Mix well.
Shape into marble size meat balls and set aside.

Clean and wash endive well.
Cover with water and simmer 1/2 hour.
Drain.
Wash in cold water.
Do the heads separately.
Squeeze water out.
Chop fine.
Set aside.

Cook Acini  de pepe in 5 cups boiling water for 15 minutes.
Strain.
Rinse in cold water.
Set aside.

To chicken broth stock add cans of chicken broth, 4-5 bullion cubes, carrots, 2 cans water.
Bring to a boil.
Simmer.
Add meatballs slowly.
Cook 1/2 hour.
Add acini and cut up chicken.
Cook 15 minutes more.
Add endive.
Cook 15  minutes more.
Taste:  May need more water and/or more bullion.

Serve with parmesan and mozzerella cheese.

Can make in advance:

Chicken
  Chicken broth stock
  Refridgerate or freeze in separate containers.

Meatballs
  Freeze on cookie sheet and bag.
  
  Cook endive and cut.

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Nutrition

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Serving Size: 1 Serving (4108g)
Recipe Makes: 1 Servings

Calories: 5623
Calories from Fat: 2855 (51%)

Amt Per Serving		% DV

	Total Fat 317.3g	423 %
	Saturated Fat 147.4g	737 %
	Monounsaturated Fat 115.8g
	Polyunsanturated Fat 26.3g
Cholesterol 1902.3mg		585 %
Sodium 4210.1mg		145 %
Potassium 10387.2mg		273 %
Total Carbohydrate 215.5g		63 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 211g
Protein 463.7g		662 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5623

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