Wedding Soup
"This is a family favorite I inherited when I married my husband. He loves it, the family has it gone before i can even freeze and store any of it!
i had to guess on the times because i never watch a clock"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
5 quarts
- Serves:
- 6-8
ingredients
- 4 lbs chicken
- celery
- onion
- carrot
- 4 chicken bouillon cubes
- 1⁄2 lb hamburger
- parmesan cheese
- 6 -8 eggs
- endive
directions
- Boil chicken parts. When done, cool chicken, debone, and chop. Put back into broth.
- Chop celery, onion, and carrots.
- Add vegetables and 4 bouillon cubes and boil until vegetables are done.
- Rinse and chop endive, put into broth, and cook on low.
- Get hamburger and mix with parmesan cheese, enough to stick it together.
- Roll into small balls and bake at 350 for 15 minutes on cookie sheet- drain.
- Mix 6-8 eggs with parmesan cheese, to make eggs thick and fluffy.
- Pour into broth, stir after a few minutes.
- When egg dumplings are done, put meatballs in.
- Serve.
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