Italian Wedding Soup With Shredded Chicken And Meatballs
ready in: over 5 hrs
recipe id: 35757
cook method: stovetop
photo by: adoughty
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1/2 pound ground beef
1/4 cup fine dry breadcrumbs
1 tablespoon grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white
8 cups water
3 (6-ounces each) skinned chicken breast halves
1 cup loosely packed spinach leaves
3/4 cup sliced celery
3/4 cup tomato, peeled seeded and
2/3 cup thinly sliced carrot
1 large onion, quartered
3/4 teaspoon salt
1/8 teaspoon black pepper
Combine first 6 ingredients in a small bowl, and stir well. Shape mixture into 56 (3/4-inch) meatballs. Set meatballs aside. Combine 8 cups water and next 8 ingredients in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes.
Add meatballs; cover and simmer an additional 15 minutes. Remove from heat. Remove chicken; set aside, and let cool. Discard bones; shred chicken, and return to Dutch oven. Cover and chill 8 hours. Skim fat from top of soup and discard.
Place Dutch oven over medium heat until soup is thoroughly heated.
nutritionNutritional data has not been calculated yet.
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