Grandmas Italian Wedding Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 15 |
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There is nothing like it. I have so many wonderful memories of times I spent cooking with my grandma. My heart swells just to remember. Ingredients:
soup |
5-6lb. stewing chicken |
6-8qts. of water |
4-5 sticks of celery |
5-6 whole carrots |
1 onion; quartered |
5-6lbs. endive; boiled, drained & chopped |
meatballs |
2lbs. ground chuck |
2-3 eggs |
1/2c. parmesan cheese |
salt & pepper |
croutons |
6 eggs |
1/2c. parmesan or romano cheese |
1c. bread crumbs |
1t. parsley |
salt & pepper |
Directions:
1. SOUP:
2. In stockpot boil the chicken, water, celery, carrots & onion for 90min. to 2 hrs until chicken is tender.
3. Clean chicken from bones removing all fat & skin.
4. Strain broth.
5. Add shredded chicken, carrots (which you have cut up) & chopped endive.
6. Salt to taste.
7. Add meatballs.
8. Ladle soup into bowls and add croutons before serving.
9. MEATBALLS:
10. Mix together & roll into little balls the size of marbles.
11. Brown on a cookie sheet in a 350F oven .
12. Add to soup.
13. CROUTONS:
14. Beat eggs.
15. Add bread crumbs, parsley, cheese and salt & pepper.
16. If batter is runny, add a little more bread crumbs until batter is thick but still pourable.
17. Pour into well greased 9x13 pan.
18. Bake 350F for 30 min. or until browned.
19. Cut into small cubes and add to soup before serving.
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