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Wedding Soup

SUBMITTED BY: SALLIEIS60

"This is my mother's recipe handed down. We sometimes take 4 beaten eggs and drizzle them into the soup near the end of the cooking time. We used to call this 'rag soup' because the eggs formed what looked like torn rags."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.2 star rating.
Read Reviews (4)
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 40 Min
Original recipe yield 1 gallon

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (4 pound) whole chicken
  • 1 large onion
  • 6 stalks celery with leaves, chopped
  • 9 carrots, sliced
  • 1 sweet potato, cubed
  • 1/2 medium head cabbage, coarsely chopped
  • 2 (14.5 ounce) cans chicken broth
  • 2 (6 ounce) cans roasted garlic tomato paste
  •  
  • 1 1/2 pounds lean ground beef
  • 2 eggs
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Romano cheese
  •  
  • 1 (16 ounce) package acini di pepe pasta
  • 1 cup grated Parmesan cheese for topping

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by FERSHNICKENED
Sooooo delicious! I add spinach and regular potatoes. Use chicken cutlets and dice them, boil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by STAINGLASSLADY
This soup is great!!! I've made it twice now and my family just loves it. Thanks for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2005 by HOMERMC
Overall, we liked this recipe. The flavors were very good, but next time I will leave out the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by CUBUY
Okay. Wasn't impressed with this soup. I guess I was looking for the normal wedding soup... MORE


 
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Nutritional Information
Wedding Soup

Servings Per Recipe: 24

Amount Per Serving

Calories: 307

  • Total Fat: 13g
  • Cholesterol: 73mg
  • Sodium: 476mg
  • Total Carbs: 23.9g
  •     Dietary Fiber: 2.5g
  • Protein: 22.2g

VIEW DETAILED NUTRITION

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