Q&E Italian Wedding Soup
Source of Recipe
Donna
Recipe Introduction
Using frozen meatballs makes this recipe soooo quick and easy...... One of my most favorite soups!
List of Ingredients
5 c. chicken broth
3 c. water
2 sm. onion, halved
2 stalk of celery, cut in thirds
3 split chicken breasts
2 heaping tbl. chicken base
1 head escarole, chopped
3 c. fz. homestyle meatballs (thawed & quartered)
3 c. cooked orzo pasta
salt & pepper to taste
grated romano cheese
Recipe
Bring broth, water, onion & celery to a boil in stockpot. Add chicken and simmer, covered, for 10 minutes. Turn heat off and let chicken stand in liquid, covered, until cooked through, about 25-30 minutes. Remove chicken from broth. Allow chicken to cool, and store in fridge/freezer for another use. Strain vegetables from broth and remove any fat. Return broth to stockpot. Add chopped escarole and quartered meatballs and simmer for 5 minutes. Add cooked orzo just before serving or it will absorb all of the broth. Sprinkle generously with romano cheese and serve with garlic bread or crusty French bread.
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