Help !!! I need a good and easy recipe for wedding soup. Thank you.?!
Answers:
ITALIAN WEDDING SOUP
1/2 lb!. meat loaf mix (ground beef and pork)
2 tsp!. dried parsley
1/4 c!. grated Parmesan cheese
1/4 tsp!. salt
1/8 tsp!. pepper
1 clove garlic, crushed
1/4 tsp!. oregano
1/4 tsp!. basil
1/4 c!. milk
Combine the ingredients above!. Form small 1/2 inch balls!. Drop into boiling salted water!. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate!.
1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp!. salt
6 qts!. water
Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender!. Remove skin and bones, cut up and refrigerate!. Strain broth and return to pot!.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste!. Simmer 20 minutes!.
Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain!.
Add 1 1/2 cups prepared chicken and meatballs to broth!. Simmer 10 minutes more!.
Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken!.
This freezes well and can be doubled if you have a pot large enough!.
OR
WEDDING SOUP
1 stewing hen and 3 whole chicken breasts
10 to 12 qts!. water
2 bunches celery (sliced, including tops)
Recipe of Bread Squares
Recipe Meat Balls
2 (10 oz!.) frozen chopped spinach
Do broth a day ahead to allow time to cool and to skim off fat!.
Bring to boil chicken and celery and reduce to slow boil for about 2 hours!. Remove meat, cool and dice small!. Add meat balls, diced chicken, bread squares and spinach!. Cook until flavors mingle!. Two big pots will be necessary by the time you add everything!.
MEAT BALLS FOR WEDDING SOUP:
3 lbs!. ground beef
1/3 c!. parsley
3 eggs
2 tbsp!. garlic salt
1 1/2 to 2 c!. Parmesan cheese
Mix first four ingredients well!. Then add cheese until the meat will roll and not be too moist!. Make tiny meat balls!. Place them on sided cookie sheets and bake at 350 degrees for 20 minutes!. Drain!.
BREAD SQUARES FOR SOUP:
1 doz!. eggs
3 tbsp!. parsley
1/2 tsp!. cinnamon
1 c!. grated Parmesan cheese
1 tsp!. baking powder
1 1/2 to 2 c!. flour
Salt to taste
Beat eggs and add parsley, cinnamon and cheese!. Mix half the flour with baking powder and add while beating!. Continue until mixture looks like cake batter!.
Spread into two 10x15 inch jelly roll pans that have been sprayed with olive oil Pam!. Bake at 350 degrees for 15 minutes and cut in strips and then small cubes!.
More water or canned chicken broth may be added to stretch, if desired!.
OR
WEDDING SOUP
2 1/2 - 3 lb!. chicken breast, boneless & skinless
4 sm!. cans chicken broth
10-12 feather weight bouillon cubes
1/2 lb!. carrots
3 rods from a stalk of celery
2 1/2 - 3 lbs!. endive
1 lg!. unpeeled onion
1 lb!. ground chuck (for meatballs)
2 cloves garlic
WEDDING SOUP CROUTONS:
1 (8 qt!.) saucepan
1/4 tsp!. pepper & salt (opt!.)
DAY ONE: Cut or tear endive into bite size pieces!. Place in boiling water for 2 minutes then simmer for 45 minutes!. Drain and refrigerate in a sealed container (after cooled)!.
Bake meatballs using 1 1/2 teaspoons of meat per meatballs for 10 to 15 minutes or until cooked at 350 degrees!.
Prepare croutons (see following recipe)!.
Dice carrots and celery and place in cold water!. Refrigerate until needed!.
DAY TWO: Empty chicken broth into saucepan!. Add the onion, unpeeled!. Simmer over medium heat for approximately 15 minutes!. Add chicken!. When chicken is almost done, remove and dice into bite size pieces; then return to saucepan!.
Add garlic and pepper to taste (optional)!. Drain carrots and celery and place in saucepan!. Add water if necessary!. Remember you're making soup!. Cook approximately 1 1/2 hours!.
Taste soup for chicken flavor then add at least five bouillon cubes!. Simmer for 15 minutes then remove onion!. Add cooked meatballs, simmer for 30 minutes!. Then add water and bouillon cubes if necessary!. Add endive and simmer another 30 minutes!. Add croutons and simmer yet another 30 minutes!. Taste your soup, it is finished!.
JMWww@FoodAQ@Com
1/2 lb!. meat loaf mix (ground beef and pork)
2 tsp!. dried parsley
1/4 c!. grated Parmesan cheese
1/4 tsp!. salt
1/8 tsp!. pepper
1 clove garlic, crushed
1/4 tsp!. oregano
1/4 tsp!. basil
1/4 c!. milk
Combine the ingredients above!. Form small 1/2 inch balls!. Drop into boiling salted water!. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate!.
1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp!. salt
6 qts!. water
Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender!. Remove skin and bones, cut up and refrigerate!. Strain broth and return to pot!.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste!. Simmer 20 minutes!.
Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain!.
Add 1 1/2 cups prepared chicken and meatballs to broth!. Simmer 10 minutes more!.
Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken!.
This freezes well and can be doubled if you have a pot large enough!.
OR
WEDDING SOUP
1 stewing hen and 3 whole chicken breasts
10 to 12 qts!. water
2 bunches celery (sliced, including tops)
Recipe of Bread Squares
Recipe Meat Balls
2 (10 oz!.) frozen chopped spinach
Do broth a day ahead to allow time to cool and to skim off fat!.
Bring to boil chicken and celery and reduce to slow boil for about 2 hours!. Remove meat, cool and dice small!. Add meat balls, diced chicken, bread squares and spinach!. Cook until flavors mingle!. Two big pots will be necessary by the time you add everything!.
MEAT BALLS FOR WEDDING SOUP:
3 lbs!. ground beef
1/3 c!. parsley
3 eggs
2 tbsp!. garlic salt
1 1/2 to 2 c!. Parmesan cheese
Mix first four ingredients well!. Then add cheese until the meat will roll and not be too moist!. Make tiny meat balls!. Place them on sided cookie sheets and bake at 350 degrees for 20 minutes!. Drain!.
BREAD SQUARES FOR SOUP:
1 doz!. eggs
3 tbsp!. parsley
1/2 tsp!. cinnamon
1 c!. grated Parmesan cheese
1 tsp!. baking powder
1 1/2 to 2 c!. flour
Salt to taste
Beat eggs and add parsley, cinnamon and cheese!. Mix half the flour with baking powder and add while beating!. Continue until mixture looks like cake batter!.
Spread into two 10x15 inch jelly roll pans that have been sprayed with olive oil Pam!. Bake at 350 degrees for 15 minutes and cut in strips and then small cubes!.
More water or canned chicken broth may be added to stretch, if desired!.
OR
WEDDING SOUP
2 1/2 - 3 lb!. chicken breast, boneless & skinless
4 sm!. cans chicken broth
10-12 feather weight bouillon cubes
1/2 lb!. carrots
3 rods from a stalk of celery
2 1/2 - 3 lbs!. endive
1 lg!. unpeeled onion
1 lb!. ground chuck (for meatballs)
2 cloves garlic
WEDDING SOUP CROUTONS:
1 (8 qt!.) saucepan
1/4 tsp!. pepper & salt (opt!.)
DAY ONE: Cut or tear endive into bite size pieces!. Place in boiling water for 2 minutes then simmer for 45 minutes!. Drain and refrigerate in a sealed container (after cooled)!.
Bake meatballs using 1 1/2 teaspoons of meat per meatballs for 10 to 15 minutes or until cooked at 350 degrees!.
Prepare croutons (see following recipe)!.
Dice carrots and celery and place in cold water!. Refrigerate until needed!.
DAY TWO: Empty chicken broth into saucepan!. Add the onion, unpeeled!. Simmer over medium heat for approximately 15 minutes!. Add chicken!. When chicken is almost done, remove and dice into bite size pieces; then return to saucepan!.
Add garlic and pepper to taste (optional)!. Drain carrots and celery and place in saucepan!. Add water if necessary!. Remember you're making soup!. Cook approximately 1 1/2 hours!.
Taste soup for chicken flavor then add at least five bouillon cubes!. Simmer for 15 minutes then remove onion!. Add cooked meatballs, simmer for 30 minutes!. Then add water and bouillon cubes if necessary!. Add endive and simmer another 30 minutes!. Add croutons and simmer yet another 30 minutes!. Taste your soup, it is finished!.
JMWww@FoodAQ@Com
Italian Wedding Soup
Ingredients:
For the chicken stock:
2 pounds chicken parts
2 large onions
3 stalks celery, including leaves
3 large carrots
3 cloves of garlic
2 teaspoons salt
4 - 5 peppercorns
3 whole cloves
12 cups cold water
Meatballs:
1/2 pound lean ground beef
1 egg (slightly beaten)
4 tablespoons bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon dried basil
2 heads escarole
1 1/2 cups acini de pepe (a small round pasta)
3 eggs (slightly beaten)
1 cup parmesan cheese
Procedure:
For the chicken stock:
Quarter the onions!. Chop scrubbed celery and carrots into 1-inch chunks!. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven!.
Add COLD water!. Bring to a boil!.
Reduce heat, cover and simmer for 1- 2 hours!. Remove chicken and vegetables!. Strain stock through cheesecloth to remove solids!. Skim fat off the surface!.
Meatballs:
Combine all ingredients and shape into 3/4-inch balls!. Drop into boiling water and cook until they float to the top!. Drain and set aside!.
For the escarole:
In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped!. Blanch for 3 minutes to remove the bitterness from the greens!.
Drain!. When cooled, squeeze out all extra liquid!.
For the soup:
Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese!.
Stirring continuously until the egg is fully cooked and the pasta is al dente!. Add the meatballs, adjust seasoning and heat throughWww@FoodAQ@Com
Ingredients:
For the chicken stock:
2 pounds chicken parts
2 large onions
3 stalks celery, including leaves
3 large carrots
3 cloves of garlic
2 teaspoons salt
4 - 5 peppercorns
3 whole cloves
12 cups cold water
Meatballs:
1/2 pound lean ground beef
1 egg (slightly beaten)
4 tablespoons bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon dried basil
2 heads escarole
1 1/2 cups acini de pepe (a small round pasta)
3 eggs (slightly beaten)
1 cup parmesan cheese
Procedure:
For the chicken stock:
Quarter the onions!. Chop scrubbed celery and carrots into 1-inch chunks!. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven!.
Add COLD water!. Bring to a boil!.
Reduce heat, cover and simmer for 1- 2 hours!. Remove chicken and vegetables!. Strain stock through cheesecloth to remove solids!. Skim fat off the surface!.
Meatballs:
Combine all ingredients and shape into 3/4-inch balls!. Drop into boiling water and cook until they float to the top!. Drain and set aside!.
For the escarole:
In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped!. Blanch for 3 minutes to remove the bitterness from the greens!.
Drain!. When cooled, squeeze out all extra liquid!.
For the soup:
Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese!.
Stirring continuously until the egg is fully cooked and the pasta is al dente!. Add the meatballs, adjust seasoning and heat throughWww@FoodAQ@Com