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    ITALIAN WEDDING SOUP


    Source of Recipe


    UNKNOWN

    List of Ingredients




    1 (4 LB.) STEWING CHICKEN
    4 QTS COLD WATER
    1 TBLSP. SALT
    1 WHOLE CELERY
    2CLOVES GARLIC
    2 LARGE ONIONS
    12 PEPPERCORNS
    2 BAY LEAVES
    PARSSLEY TO TASTE
    2 0R 3 BUNCHES ENDIVE
    LITTLE MEATBALLS
    ROMANO CHEESE

    LITTLE MEATBALLS:
    1 LB. GROUND BEEF
    2 TBLSP . ROAMNO CHEESE
    2 EGGS
    1/2 CUP BREAD CRUMBS
    GARLIC TO TASTE
    SALT AND PEPPER
    MAKE MEATBALLS INTO THE SIZE OF MARBLES, PLACE ON COOKIE SHEET AND BAKE 350 DEGREES FOR 10 MIN.

    Recipe



    WASH CHICKEN AND PLACE IN 8 QT POT. COVER WITH COLD WATER, ADD SALT. COVER POT AND BRING TO RAPID BOIL. AS WATER BOILS, IT WILL FOAM SLIM OFF FOAM UNTIL GONE.
    LOWER HEAT TO A SIMMER
    AND ADD I ONION (WHOLE), GARLIC,PEPPERCORNS, BAY LEAVES,PARSLEY AND ALL OUTER STALKS OF CELERY AND THERE LEAVES. SIMMER SLOWELY FOR 2 HOURS OR UNTI CHICKEN IS COOKED.
    WASH ENDIVE AND BOIL UNTIL TENDER, DRAIN WELL AND SQUEEZE OUT ALL LIQUID FROM THE GREENS, THEN CUT INTO SMALL PEICES.
    CHOP THE OTHER ONION AND CELERY HEARTS AND LEAVES; SET ASIDE.
    WHEN SOUP IS COOKED, STRAIN AND DISCARD VEGETABLES, REMOVE CHICKEN TO BE BONED, AND CUT INTO SMALL PEICES. POUR BROTH
    BACK INTO POT AND ADD ONIONS AND CELERY. BOIL UNTIL TENDER. ADD COOKED ENDIVE, CHICKEN AND LITTLE MEATBALLS.
    BOIL TOGETHER 25-30 MIN. LONGER.
    SERVE WITH GRATED ROMANO CHEESE.


 

 

 


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