Italian Wedding Soup

2 chicken breasts, skin removed

2 or 3 chicken bullion cubes

3 cloves of garlic, chopped

2 tbsp parsley, dried

1 small onion, shopped

1 carrot, chopped

1 rib celery, chopped

4 quarts water

salt and pepper to taste

1 head endive, finely chopped or 1/2 package of frozen spinach

3/4 lb. ground beef

3/4 cup bread crumbs

4 eggs

1/2 cup acini de pepe, or any small macaroni ( macaroni is optional in soup)

Parmesan cheese

In a large pot cook 4 quarts of water with 2 chicken breasts, bullion cubes, 1 close of garlic, 1 tablespoon dried parsley, 1 small onino, 1 carrot, 1 rib of celery and salt and pepper to taste

Cook for about 45 minutes

In the meantime cook endive for about 7 minutes

After endive is cooked, drain and put aside



Tiny Meatballs:

Mix ground beef, 1 tablespoon dried parsley, 3/4 cup bread crumbs, 1 egg, salt and pepper to taste and 2 close of chopped garlic

On a piece of wax paper, put the mixed ground beef

Flatten to about 3/4" high

Score making little squares of beef, this way your tiny meatballs will all be one size

When your chicken is cooked remove from broth

Cut chicken into small pieces

Return chicken, endive and small meatballs

Cook about 1/2 hour until meatballs are done

In the meantime, cook about 1/2 cup acini de pepe

When tender drain and add this to the broth

Just before serving beat 3 eggs and add to boiling broth

Put on a lid and simmer for about 3 minutes

An omelet will form on top of the soup

With a knife, cut into small pieces and mix to blend into the soup

When serving sprinkle some parmesan cheese on top and enjoy

Italian Wedding Soup Pictures

Comment on this Recipe:

Your Name: Your E-Mail (Not Published): Your Comments: For spam prevention, enter code: Code:

Italian Wedding Soup Comments

This recipe currently has 0 comments. Add your own comment in the right hand menu.