Grandma's Wedding Soup
CATEGORIES
INGREDIENTS
  • 2 big cans of chicken broth
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 6 oz. egg noodles
  • 1lb cooked chicken breast, cut into chunks
  • Sea salt & pepper to taste
  • Parmigiano-Reggiano cheese
  • Small meatballs – see below.
  • Small Meatballs
  • 1lb ground beef
  • 1 egg
  • 1/4 cup Romano (or Parmigiano-Reggiano) cheese
  • 1/4 cup bread crumbs
  • Sea salt & pepper to taste
  • 1/8 tsp parsley
  • 1/8 tsp garlic powder
  • 1/8 cup onion, grated
DIRECTIONS
  1. Put chicken broth, carrots, onions, celery and garlic in a pot and bring to a boil.
  2. Reduce heat to medium.
  3. Cook until vegetables are tender.
  4. Blend all meatball ingredients and mix well. Roll into thumbnail-size meatballs and sear in olive oil. Turn them as they fry until they're completely browned.
  5. Add chicken and meatballs to soup and cook 15 minutes more.
  6. Add the noodles and cook about 8 minutes.
  7. Put some of the broth in a separate pan and add slightly beaten eggs gradually until cooked. Add to soup.