Wedding Soup

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• 2 whole chicken (for soup)
• 24 cups water
• 24 cups chicken broth (mixed with water)
• 3 bunches endive
• 3 bunches escarole
• 1 whole onion, diced
• 1 lb carrot, shredded
• 1 1/2 lbs meatballs (use your own recipe)
• 2 eggs
• 1/4 cup parsley
• salt and pepper

Recipe

• 1 boil chickens in mixture of water and broth until fully cooked, approximately 2 hours.
• 2 remove chickens from pot.
• 3 skim off excess chicken fat.
• 4 clean meat off bones and place diced up chicken in broth mixture.
• 5 wash and tear up endive and escerole and add to broth.
• 6 add diced onion, parsley and carrots cook on med low until endive and escarole are cooked down.
• 7 drop in uncooked mini meatballs (these can be made in advance).
• 8 bring back to boil and cook for another 30 minute.
• 9 in a mixing bowl place 2 eggs and beat.
• 10 with soup in a rolling boil slowly stir in beaten egg (eggs should string through soup).
• 11 reduce heat to low and simmer for 2 hours.
• 12 salt and pepper to taste.
• 13 serve topped with fresh grated parmesan cheese.
• 14 this soup is even better the second day.