Soups recipes

Italian Wedding Soup 3

Course : Soups
Serves: 20

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Ingredients:

4 pound stewing chicken -- (4 to 5)

2 Cup water -- to cover

1/4 cup dried onions

1/4 cup parsley

1 teaspoon salt and pepper -- to taste

2 cloves garlic -- minced, up to 3

2 medium onions -- chopped

1 bunch endive -- chopped

1 large bunc escarole -- chopped

3 stalks celery -- chopped, up to 4

4 large carrots -- sliced, up to 5

1 pound pasta -- (tiny shells are nice)

1 Cup parmesan or romano cheese -- garnish

---meat balls

1 pound ground beef

1 pound ground pork

1 cup italian bread crumbs

1/4 cup parmesan cheese

2 cloves garlic -- pressed

1 large egg

1/2 cup chicken broth

1/4 cup fresh parsley -- chopped

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Preparation / Directions:

Place whole stewing chicken in a large pot. Add enough water to cover. Add salt and pepper, dried onions, parsley and fresh garlic. Simmer chicken several hours or until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Strain broth. Add vegetables to the chicken broth. Debone the chicken break into small pieces. Add to the pot. Make tiny meatballs. Brown slightly in olive oil. Add meatballs to the pot. Simmer for 2-3 hours. Add very small pasta during the last half hour. Sprinkle Parmesan or Romano cheese on the top of each bowl of soup.

Nutritional Information:

420 Calories (kcal); 24g Total Fat; (52% calories from fat); 24g Protein; 26g Carbohydrate; 100mg Cholesterol; 397mg Sodium

Italian Wedding Soup 3

Ingredients:

Preparation / Directions:

Nutritional Information:

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