Recipe - Italian Wedding Soup (Zuppa Di Sposalizio)

3 cup Escarole, cooked, chopped
One half cup Romano cheese
2 Eggs

BROTH
3 pound Whole chicken
1 small Onion
2 tablespoon Salt
6 qt Water

MEATBALLS
1 pound Ground beef
1 Garlic clove
One fourth cup Water
2 tablespoon Parsley
1 cup Bread crumbs
1 small Onion
2 Eggs

PREPARE BROTH Boil chicken, salt and onion in water until tender. Do not
overcook. Remove chicken from broth. Chill broth and skim fat. Debone
chicken, removing the skin and cutting meat into small pieces. Set aside.

PREPARE MEATBALLS Combine all ingredients for meatballs. Roll into small
balls.

Return broth to heat; boil rapidly, drop in meatballs. Lower heat and cook
about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more.
Combine One half cup Romano cheese with 2 eggs. Add cheese and egg mixture while
soup is boiling. Cook an additional 5 minutes. Serve hot.

Posted to MMRecipes Digest by Paula demoness@bellatlantic.net on Sep
16, 1998