ITALIAN "WEDDING SOUP"|
4 qt. water
1 1/2 medium-size onions
5 medium-sized carrots
5 branches celery with leaves
1/2 bunch fresh parsley
2 heads escarole
2 chicken breasts
1 lb. ground round
4 chicken bouillon cubes
salt and pepper
Boil chicken breasts in bouillon cubes and water. Add
chopped onions, sliced carrots, celery (including leaves) and
chopped parsley. Make tiny meatballs from ground round, bread
crumbs, salt and pepper. Remove bone and skin the chicken.
Add chopped chicken white meat. Add meatballs. Clean, chop
and add escarole. Total cooking time is one hour.
(Optional: Small noodles or egg white.) Add garlic
salt, salt and pepper to taste. Serves 8 to 10.
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