Wedding Soup
Ingredients
- 2 Chickens
- 1 Onion, coarsely chopped
- 1 Large Can College Inn Chicken Broth
- 1 Pound Lean Ground Meat
- 1/4 Cup Breadcrumbs
- Pepper, to taste
- 1/2 to 1 Cup Parmesan Cheese, grated
- 1 Package Very Small Round Noodles
- 3 to 4 Ribs Celery, chopped
- 2 to 3 Carrots, cleaned and chopped
- 1/2 to 1 Pound Escarole, torn into small pieces
- 2 Eggs, beaten
- Salt, to taste
- Garlic Powder, to taste
- Olive Oil
- 1 Package Lipton Chicken Noodle Soup
Instructions
Cook the chicken, celery, onion and carrots, covered by water about 1 to 1 and 1/2 hours. Bone and chunk the chicken and reserve the meat. Return the bones and skin to the broth add the can of chicken broth Blanch the escarole and reserve while the broth continues to cook. Make the meatballs by combining the meat, eggs, breadcrumbs, salt, pepper and 1/4 cup of Parmesan cheese. Form fingertip size meatballs and brown in olive oil. Reserve with the chicken pieces. Find the smallest round noodles you can and brown in olive oil slightly, after cooking. Strain the soup and add the dry Lipton soup mix. Add the reserved meats and cook for 5 minutes. Add the pasta, escarole and the remaining cheese. Serve immediately.