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LOCATION: Recipes >> Soups >> Wedding 01

Print this Recipe    Wedding 01

Wedding Soup

1 chicken (2 or 3 lbs)
4 ribs celery
4 carrots
1 pkg chopped spinach
1 lb pastina or other tiny noodles
1 lb veal made into tiny meatballs

Cook chicken in aprox. 3 to 4 quarts water, depending on size of
chicken until done. Remove chicken from broth to debone it for
later return to soup. Add celery pieces and carrots, cut up pieces,
and spinach and pastina to the broth and let simmer. Make dime
sized meatballs using ground veal to which you have added garlic
powder, and egg, 1/2 cup seasoned bread crumbs, some dried parsley
and a pinch of oregano. Drop these into the soup and simmer for
1/2 hour longer until done.

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