Wedding Soup Recipe

Name: Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 chicken legs; 3 to 5 bouillon cubes; 6 qt. water; 1 lb. ground beef; 1/2 c. Italian bread crumbs; 1 egg; 1/4 tsp. pepper; 1 large or 2 medium carrots; 1 medium bunch endive, washed well; 8 oz. acini de pepe pasta; Romano cheese

Servings: persons

4 to 6 chicken legs
3 to 5 bouillon cubes
6 qt. water
1 lb. ground beef
1/2 c. Italian bread crumbs
1 egg
1/4 tsp. pepper
1 large or 2 medium carrots
1 medium bunch endive, washed well
8 oz. acini de pepe pasta
Romano cheese

1
Boil chicken legs and bouillon to form a rich broth in an 8-quart pot.
2
Remove chicken and clean and chop into small pieces. Mix ground beef, bread crumbs, egg and pepper.
3
Form very tiny meatballs and brown in a skillet.
4
Drain grease.
5
Add meatballs and chopped chicken to broth.
6
Slice carrots very thin and chop the endive into small pieces.
7
Add both to the broth.
8
Boil the pasta in a separate pan until slightly under done (al dente).
9
Add pasta to broth.
10
Simmer 30 to 45 minutes.
11
Serve with Romano cheese.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 6 chicken legs, 3 to 5 bouillon cubes, 6 qt. water, 1 lb. ground beef, and more.

Yes, Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wedding Soup

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