Italian Wedding Soup (zuppa Di Sposalizio) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Escarole, cooked, chopped
1/2 cup: Romano cheese,
2: Eggs,
BROTH
3 lbs: Whole chicken,
1 small: Onion,
2 tbsp: Salt,
6 quart: Water,
MEATBALLS
1 lbs: Ground beef,
1: Garlic clove,
1/4 cup: Water,
2 tbsp: Parsley,
1 cup: Bread crumbs,
1 small: Onion,
2: Eggs,
Directions:
PREPARE BROTH Boil chicken, salt and onion in water until tender. Do not
overcook. Remove chicken from broth. Chill broth and skim fat. Debone
chicken, removing the skin and cutting meat into small pieces. Set aside.
PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small
balls.
Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook
about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more.
Combine 1/2 c Romano cheese with 2 eggs. Add cheese and egg mixture while
soup is boiling. Cook an additional 5 minutes. Serve hot.
Posted to MM-Recipes Digest by Paula on Sep
16, 1998
Source from luhu.jp
overcook. Remove chicken from broth. Chill broth and skim fat. Debone
chicken, removing the skin and cutting meat into small pieces. Set aside.
PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small
balls.
Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook
about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more.
Combine 1/2 c Romano cheese with 2 eggs. Add cheese and egg mixture while
soup is boiling. Cook an additional 5 minutes. Serve hot.
Posted to MM-Recipes Digest by Paula
16, 1998
Source from luhu.jp