Wedding Soup

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

• Ready In: 2 hrs 15 mins
• Serves: 6-8
• Yields: 5 quarts

Ingredients

• 4  lbs chicken
•  celery
•  onion
•  carrot
• 4  chicken bouillon cubes
• 1⁄2 lb hamburger
•  parmesan cheese
• 6 -8  eggs
•  endive

Directions

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