Italian Wedding Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 4 skinless chicken breasts
• 1 onion, cut in half
• 1 carrot
• celery top
• 2 teaspoons salt
• 6 quarts water
• 1/2 lb lean ground beef
• 2 teaspoons dried parsley
• 1/4 cup cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1 egg
• 2 slices bread, soaked in milk (sm. amount)

Recipe

• 1 in large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
• 2 bring to a boil and simmer 2 hours or until chicken is tender.
• 3 remove chicken, cook and cut into small pieces.
• 4 strain broth and return to kettle.
• 5 add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
• 6 simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
• 7 add cubed meat and meat balls (see below).
• 8 before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
• 9 stir constantly.
• 10 serve with flavored croutons.
• 11 meatballs: mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
• 12 drop into pan of boiling water 5 minutes.
• 13 remove with slotted spoon and set aside.
• 14 add to italian wedding soup along with cubed chicken.
• 15 i like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
• 16 enjoy!