WEDDING SOUP
A tasty Chicken soup like nothing you've ever tasted.Popular in the Cleveland,Pittsburgh and Youngstown area.
Provided by Ursie
Categories Whole Chicken
Time 6h
Yield 24-48 Bowls, 24-48 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 241.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 73, Sodium 855.1, Carbohydrate 7.5, Fiber 4.6, Sugar 2.1, Protein 21.6
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