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Italian Wedding Soup #8

Italian Wedding Soup #8 is a volume 4-7 july 2001 recipe made with Chicken, Water, Onion, Celery, and Marble Sized Meatballs Recipe Below. Serves 6. Keep it handy for the next time you cook it.

Ingredientes

• 1 1/2 lb
• 4 qt
• 1
• 1 cup
• 80
• 1/2
• 2
• 1 tbsp
• 1 lb
• 1
• 1
• 1 1/2 cup
• 1/2 cup
• 3
• 1 pinch
• 1/4 tsp

Preparo (prévia)

1. 1

   Boil chicken with water, celery, and onion for 2 hours. Remove chicken from bones; add meatballs and chicken to broth and simmer 10 minutes.

2. 2

   Beat eggs and add grated cheese; pour into soup and stir.

3. 3

   Meatballs: Mix eggs and meat.

4. 4

   Add other ingredients.

5. 5

   Mix gently with hands, being careful not to over mix (this will make the meatballs tough).

6. 6

   Roll using oil on hands.

7. 7

   Brown in 1/4" oil in skillet.

8. 8

   Contributed to the FareShare Gazette by Bobbie; 25 July 2001.