WEDDING SOUP
This is my mother's recipe handed down. We sometimes take 4 beaten eggs and drizzle them into the soup near the end of the cooking time. We used to call this 'rag soup' because the eggs formed what looked like torn rags.
Provided by SALLIEIS60
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h40m
Yield 24
Number Of Ingredients 14
Steps:
- In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
- Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
- In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 23.5 g, Cholesterol 70.5 mg, Fat 12.4 g, Fiber 2.4 g, Protein 21.5 g, SaturatedFat 4.3 g, Sodium 310.6 mg, Sugar 3.5 g
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