Italian Wedding soup has always been a family holiday tradition. I'm the one who makes it.
Happy Easter to all of you..
Hope you have a blessed day.. ~Mary~
Mary's Italian Wedding soup..
6 qts. water
1 whole chicken
4 large bay leaves (remove before serving)
1 large chopped onion,
1/2 pound baby carrots cut up
2 tsp. salt (more or less)
1 tsp. Garlic salt
1/2 tsp. Onion powder
1 large bunch of Endive
Small meatballs for Wedding soup
1 lb. lean ground beef
1 tsp. dried parsley (fresh is better)
1/4 cup parmesan cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
Sprinkle (or more) of garlic powder
1/4 tsp. basil (fresh is much better)
3/4 cup bread crumbs
mix all ingredients together
roll each meatball into the size of a medium olive
(get the kids, hubby, or grand kids to help, it takes awhile)
In large pot combine water, bay leaves, seasonings. Bring to a boil and then simmer until chicken is tender/cooked. Remove chicken, tear or cut into small pieces.. set aside. Strain broth (make sure you remove any small chicken bones and bay leaves toss them out) Return broth, chicken to pot. Add one large onion cut up, 1/2 pound cut up baby carrots, 1 large bunch (soaked and cleaned) cut up endive cook 30 minuets. Add meatballs cook another 30 minuets or so.
This is opptional..Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup. Stir constantly. Enjoy :-}