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WEDDING SOUP Chicken broth: 6 qt. water 1 soup chicken or chicken parts (breast, wings and backs) 1 stalk celery with leaves 1 large carrot 1 large onion 3 bay leaves 2 Tbsp. salt 1 tsp. black pepper Note: I use 4 tablespoons of salt. In an eight quart pot add 6 quarts of water, chicken, celery, carrot, onion, bay leaves, salt and pepper. Bring pot to a boil, reduce heat and simmer for about three hours. Cool. Drain broth in a colander, using a large pot to catch the broth. Cool the chicken, remove chicken from bones and cut in small pieces. Refrigerate or set aside. If possible, refrig- erate the broth overnight. Skim off as much of the fat as you can before making the wedding soup. (Also, soup can be made the same day.) Meatballs: 1 lb. ground beef 1 egg, slightly beaten 1/2 tsp. salt 1/2 tsp. black pepper 1/4 c. bread crumbs Mix all of the ingredients together and make meatballs, about 1/4 to 1/2-inch in diameter. Set aside. Egg Mixture: 10 eggs, well beaten 2 tsp. parsley, chopped finely (approximately) 1/4 tsp. salt 1/4 tsp. black pepper 2 Tbsp. flour Beat eggs well; add all ingredients except flour. Mix well, then add flour slowly to thicken egg mixture. Lightly grease one large cookie sheet (about 12 x 24). Pour egg mixture in cookie sheet and bake (350 degrees) for 15 to 20 minutes. Cool. Cut egg mixture into bite-size squares. Set aside. Frozen Chopped Spinach: Cook as directed, drain well. Set aside. Reheat chicken broth, let it come to a boil, add chicken, meatballs, chopped spinach and egg mixture. Reduce heat and simmer for about 5 minutes. (Also, wedding soup freezes well.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |