Beer makes batters better, meat more tender, and sauces more flavorful.
Italian Wedding Soup With Shredded Chicken And Meatballs
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- #35757
This recipe for wedding soup is doubly delicious with tiny beef meatballs and tender shredded chicken.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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
directions
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.
added by
MOMPEAGRAM
nutrition data
Nutritional data has not been calculated yet.
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