Wedding Soup

Recipe Ingredients

5 lbs	2270g / 80oz	Stewing chicken
2		Chicken broth
2		Onions (medium)
1		Endive
2		Escarole
1		Celery - chopped
6		Carrots - sliced
2 1/2 lbs	1135g / 40oz	Meatball mix
1 lb	454g / 16oz	Pasta
		Optionals
		Parmesan cheese
4		Eggs - beat well
1/4 cup	36g / 1.3oz	Romano cheese
1/4 cup	36g / 1.3oz	Fine bread crumbs

Recipe Instructions

Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2 cans of chicken broth and water to height of fluid desired in pot. Season with salt and pepper, and some garlic powder. Simmer chicken until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Remove onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop into small pieces. Add to the chicken broth along with the celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot.

Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef along with bread crumbs). Simmer tiny meatballs in some water for a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta (any type small pasta). Add to the soup. Serve and enjoy. Can sprinkle parmesan cheese over bowl of

VARIATION: Mix 4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread crumbs. Add to soup towards end of cooking time.

Source:
California Tomato Commission (July 1996) http://www.tomato

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