Wedding Soup Tasty Recipes

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Wedding Soup

"This is my mom's recipe passed down. We every so often take four beaten eggs and drizzle them into the soup near the cease of the cooking time. We used to call this 'rag soup' due to the fact the eggs fashioned what appeared like torn rags."

Ingredients :

1 (4 pound) whole bird
1 massive onion
6 stalks celery with leaves, chopped
nine carrots, sliced
1 candy potato, cubed
half medium head cabbage, coarsely chopped
2 (14.5 ounce) cans chook broth
2 (6 ounce) cans roasted garlic tomato paste
1 1/2 pounds lean ground pork
2 eggs
1/2 cup dry bread crumbs
half of cup grated Romano cheese
1 (sixteen ounce) bundle acini di pepe pasta
1 cup grated Parmesan cheese for topping

Instructions :

Prep : 20M	Cook : 24M	Ready in : 2H40M

In a massive stockpot, place the fowl, entire onion and cans of broth. Add enough water to cowl the chook. Bring to a boil and prepare dinner until the hen is falling off of the bones.
Remove the bird from the pot and separate the meat from the bones. Tear chicken into bite sized portions and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, candy potato and cabbage. Stir inside the tomato paste.
In a medium bowl, combine the floor beef, eggs, bread crumbs and Romano cheese. Mix properly together with your hands then shape into walnut sized balls. Add the balls to the soup. Continue to cook dinner the soup for an extra hour, or till vegetables are soft.
Bring a massive pot of gently salted water to a boil. Add pasta and prepare dinner for eight to 10 minutes or until al dente; drain. Serve the soup over pasta and top every bowl with a beneficiant pinch of grated Parmesan cheese.

Notes :

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