Wedding Soup

By mporreca

Ingredients

• Bread crumbs
• Garlic
• onion or onion powder
• Parsley
• Black pepper
• 1 beaten egg
• some Romano and/or parmesan cheese
• Extra virgin olive oil
• College inn chicken broth.
• Escarole or Spinach
• Scallions thinly cut

Details

Servings 1

Preparation

Step 1

Make small meatballs, this can be done days ahead of time and frozen. 1 small pkg. of extra lean ground beef. Put in bowl with bread crumbs garlic, onion or onion powder, parsley, black pepper, one beaten egg, and some Romano and/or parmesan cheese. Mix with hands thoroughly and then make small meatballs. Put Extra Virgin Olive Oil in pan and sauté meatballs until brown on all sides. Take the balls and put on paper towel to drain off excess oil. Use college Inn chicken broth. Don’t use the diet or extra healthy. Just use the regular College Inn. The big cans probably two. Wash Escarole or spinach and break into small pieces and put in broth. Par boil chicken breast and put in broth after breaking into small pieces. The chicken can also be done ahead of time. Put the amount of meatballs into broth with chicken and escarole and simmer for about l hour on low after soup gets hot add Romano or parmesan cheese to broth with some black pepper before heating. With a half hour to go before serving cutup a couple of scallions thinly and add to the soup and beat 2 eggs by adding some water to them and slowly drizzle into the soup. When soup is hot serve and enjoy.