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    You are in: Home / Recipes / Wedding Soup Recipe
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    Wedding Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    gnadenfrog's Note:

    This is a family favorite I inherited when I married my husband. He loves it, the family has it gone before i can even freeze and store any of it! i had to guess on the times because i never watch a clock

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    Ingredients:

    Serves: 6-8

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Boil chicken parts. When done, cool chicken, debone, and chop. Put back into broth.
    2. 2
      Chop celery, onion, and carrots.
    3. 3
      Add vegetables and 4 bouillon cubes and boil until vegetables are done.
    4. 4
      Rinse and chop endive, put into broth, and cook on low.
    5. 5
      Get hamburger and mix with parmesan cheese, enough to stick it together.
    6. 6
      Roll into small balls and bake at 350 for 15 minutes on cookie sheet- drain.
    7. 7
      Mix 6-8 eggs with parmesan cheese, to make eggs thick and fluffy.
    8. 8
      Pour into broth, stir after a few minutes.
    9. 9
      When egg dumplings are done, put meatballs in.
    10. 10
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Wedding Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 548.3
     
    Calories from Fat 336
    61%
    Total Fat 37.3 g
    57%
    Saturated Fat 11.2 g
    56%
    Cholesterol 375.2 mg
    125%
    Sodium 719.5 mg
    29%
    Total Carbohydrate 0.8 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.8 g
    3%
    Protein 48.7 g
    97%

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