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Ingredients
| whole chicken: 1 |
| onions: 1 |
| celery: 6 stalks |
| carrots: 9 |
| sweet potatoes: 1 whole potato |
| cabbage heads: 1/2 |
| chicken broth: 14.5 oz |
| canned tomato paste: 6 oz |
| ground beef: 1.5 lbs |
| eggs: 2 |
| bread crumbs: 1/2 cup (dry) |
| romano cheese: 6 oz (grated) |
| parmesan cheese (grated): 1 cup |
Wedding Soup
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
24 serving(s)
Tags
- In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
- Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
- In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.