One of my favorite things about fall and winter is soup! I love to make and eat soups during the cool crisp months between October and March. One of my favorites is a family recipe. It’s called Italian Wedding Soup. Yes, it is served at Italian weddings. Perhaps that’s where it got its name from. I dunno. But I do remember my mother serving it as a family meal as well. I hope you’ll try it!
Soup:
4 chicken breast
1 medium onion-chopped
4 Tlbs butter
2 stalks celery, diced
4 hardboiled eggs
Salt, Garlic, oregano, parsley
(to taste—about 1 ½ tsp each)
Boil chicken in large pot. Add chopped onion, 4 tlbs butter, and seasonings. Cook chicken until done—about 20-25 minutes. Remove chicken and cut into bit size pieces. Add celery to soup. Make the meatballs and add them to the soup. Cook for 15 minutes longer. Add in cut up chicken. Before serving, diced 4 hard boil eggs and add to soup. Garnish with grated Parmesan cheese. Enjoy!
Meatballs:
½ lb ground beef
½ lb ground pork or Italian sausage
1 egg
½ cup Italian bread crumbs
Salt-to taste
Combine meats, egg, bread crumbs and salt—mix thoroughly. Form into small balls about 1 inch in diameter. Should make about 30 meatballs. Brown the meatballs in a skillet using a small amount of oil. Drop meatballs into finished soup along with drippings and cook 15 minutes more.
The Walker Family says
Sounds delicious. Thank you very much for the recipe. I can't wait to try this for my family.