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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