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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 20 |
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This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories! Ingredients:
4 skinless chicken breasts |
1 onion, cut in half |
1 carrot |
celery top |
2 teaspoons salt |
6 quarts water |
1/2 lb lean ground beef |
2 teaspoons dried parsley |
1/4 cup cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 dash garlic powder |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1 egg |
2 slices bread, soaked in milk (sm. amount) |
Directions:
1. In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
2. Bring to a boil and simmer 2 hours or until chicken is tender.
3. Remove chicken, cook and cut into small pieces.
4. Strain broth and return to kettle.
5. Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
6. Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
7. Add cubed meat and meat balls (see below).
8. Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
9. Stir constantly.
10. Serve with flavored croutons.
11. Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
12. Drop into pan of boiling water 5 minutes.
13. Remove with slotted spoon and set aside.
14. Add to Italian wedding soup along with cubed chicken.
15. I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
16. ENJOY!
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