Wedding Soup

Recipe by Ursie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 24-48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours.
  • Remove chickens from pot.
  • Skim off excess chicken fat.
  • Clean meat off bones and place diced up chicken in broth mixture.
  • Wash and tear up Endive and Escerole and add to broth.
  • Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down.
  • Drop in uncooked mini meatballs (these can be made in advance).
  • Bring back to boil and cook for another 30 minute.
  • In a mixing bowl place 2 eggs and beat.
  • With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup).
  • Reduce heat to low and simmer for 2 hours.
  • Salt and Pepper to taste.
  • Serve topped with fresh grated parmesan cheese.
  • This soup is even better the second day.
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