• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Italian Wedding Soup (Zuppa Di Sposalizio)

  • Recipe Submitted by on

Category: Beef, Soups, Italian

 Ingredients List

  • 3 c Escarole, cooked, chopped
  • 1/2 c Romano cheese
  • 2 Eggs

 Directions

BROTH
3 lb Whole chicken
1 sm Onion
2 tb Salt
6 qt Water

MEATBALLS
1 lb Ground beef
1 Garlic clove
1/4 c Water
2 tb Parsley
1 c Bread crumbs
1 sm Onion
2 Eggs

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.

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