More Great Recipes: Main Dish | Soup

Wedding Soup


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Member since 2012

Serves | Prep Time | Cook Time

Ingredients

Meatballs:
3 lbs. ground meat
3 eggs
1 cup bread crumbs
1 cup grated romano cheese
1 tsp. garlic powder
1/4 cup parsley flakes

3 lbs. chicken breasts
1 cup chopped celery
1 cup chopped onion
1/2 gallon water
10 chicken boullion cubes

Greens-Escarole
1/4 cup parsley flakes
approx. 1/8 tsp. black pepper to taste


Day 1


Mix meatball ingredients together in large mixing bowl.


Roll into small balls. Place on parchment paper on cookie sheet.


Bake at 350° until completely cooked.


Put meatballs in freezer bag. Label and put in freezer.


Boil chicken breast in large pan over medium high heat until cooked completely.


Cut cooled chicken breasts into small pieces.


Put chicken pieces in freezer bag. Label and put in freezer.


Chop cleaned celery and onion.


Place in freezer bag. Label and put in freezer.


Cut ends off heads of greens.


Wash greens throughly under cold running water, one leaf at a time.


Heat pan of water to boiling.


Place part of the greens in boiling water at a time. Leave in water for approximately 1 minute.


Remove blanched greens from water and place in colander in sink.


Let water drain from greens. Repeat the process until all greens are blanched.


Place cooked greens in freezer bag. Label bag and place in freezer.


Day 2


In large soup pot, combine 1/2 gallon of water and bouillon cubes.


Bring to a boil.


Add parsley flakes, black pepper, and chopped celery and onion. let simmer 5 minutes.


Reduce heat to medium and add chicken and meatballs. Let simmer for 10 minutes.


Chop greens on cutting board.


Add chopped greens.


Let soup simmer for approximately 15 minutes.


Serve hot top with grated romano cheese if desired.


Pairs Well With


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