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LOCATION: Recipes >> Soups >> Italian Wedding 08

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Italian Wedding Soup

1 head of escarole, washed, steamed and chopped to bite size
2 hard boiled eggs, chopped
1 1/2 lbs. chicken, cut up
Small meatballs, marble size
1 large onion
celery leaves
1/2 cup carrots
1/2 cup chopped celery
1 cup crushed egg noodles or pastene

Place chicken, onion, celery leaves in a pot. Cover with water and
bring to boil. Reduce heat and simmer until chicken is very tender
and falls away from the bone. (1- 1 1/2 hours.)

Remove chicken, celery leaves and onion. Chop chicken to bite sized
pieces. Reserve broth.

Put celery and carrots in broth. Cook until tender (4-5 minutes)

Add escarole, meatballs, noodles, eggs, and chicken. Bring to a
low boil. Simmer until noodles are cooked.

Serve hot with crusty bread. Sprinkle parmesan cheese on top.

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