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    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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