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Wedding Soup

Submitted by: Julia Collins of Johnstown, PA | Date Added: 10 Oct 2009
Listed in: Soups

Wedding Soup Ingredients

1 to 3 lbs. Chicken

3 to 6 qts. Water

2 tsp. Salt


1 to 1-1/2 lbs. Ground Beef

2 to 3 cups Italian Bread Crumbs

3 to 4 Eggs

4 to 5 T. Romano Cheese

Salt & Pepper to taste

1 tsp. Parsley

Wedding Soup Cooking Instructions

Cook chicken till tender with one onion.

Take chicken off the bone, return to heat.

Bring to boil, drop the meatballs into hot broth and cook for 3 minutes, add chopped endive, 3 eggs beaten with 1/2 cup Romano cheese.

Stir mixture into soup and cook a few minutes more.

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