Recipe 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."
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1 (4 pound)
celery with leaves, chopped
sweet potato, cubed
1/2 medium head
cabbage, coarsely chopped
2 (14.5 ounce) cans
2 (6 ounce) cans
roasted garlic tomato paste
1 1/2 pounds
lean ground beef
dry bread crumbs
grated Romano cheese
1 (16 ounce) package
acini di pepe pasta
grated Parmesan cheese for topping
Overall, we liked this recipe. The flavors were very good, but next time I will leave out the tomato paste. We think it will be more appealing with a golden broth color instead of the red of a vegetable soup. Also, I substituted spinach for the cabbage because all wedding soups I have had previously used spinach. Very good basic recipe, easy to tweak. Thanks.
Okay. Wasn't impressed with this soup. I guess I was looking for the normal wedding soup recipe. I should have known by the ingredients that it was a clear broth. It wasn't a terrible soup just not what my family's taste buds were in the mood for.
Sooooo delicious! I add spinach and regular potatoes. Use chicken cutlets and dice them, boil them with the onion and garlic in buillion base water. Then add more water and buillion and all other ingredients. Roll the meatballs real small. Instaed of tamato paste, you can just cut up one tomato. It is sooooo delicious! Between me and my fiancee, we gobble it up in a couple of days. Great for cold weather.
OK..I changed alot of things after reading the reviews and suggestions. This is what I did. I used boneless chicken breasts only (about 3 pounds) and 2 pounds of ground sirloin. I omitted the celery because we aren't a huge fan of cooked celery. I used 2 Russett Potatoes UNPEELED instead of sweet Potatoes and I did cube them (not too small). I didn't use any cabbage, I instead used baby spinach coarsely chopped (NOT a whole bag..about half a bag), I also added alot more chicken broth when everything was in the pot to start cooking together. I added water also and ONE cube of chicken bouillon. I just eyed how much water and broth I needed to make a soup. I used about 2.5 tablespoons of basil, oregano, and garlic tomato paste. When I made the meatballs. I seasoned the meat also with alot of Slap Ya Mama cajun seasoning, garlic powder. I also used Italian bread crumbs, NOT plain. The soup as a whole was seasoned with fresh cracked pepper, SYM, and garlic powder..LOTS of it for flavor..also a pinch of Red pepper flakes. I added the spinach towards the end too. when the chicken was cooking with the onion..I seasoned that also.
I used aged Parmesan and aged Romana. THIS soup was VERY Good. it made ALOT and i served it with cheese rolls.
This soup is great!!! I've made it twice now and my family just loves it.
Thanks for the recipe, I'll be doing this one a lot.
I enjoyed this very much. Like many, I did make changes to it. But my version 2.0 will have many more changes. I loved DENISELAIRD's recommendations, and I will take some of those in to account. The pasta with this makes it yummy. I personally also made myself some Egg whites and added it to some spoonfuls of the soup. It was GREAT! and it it pretty nutritious for us bodybuilders :).
Really good soup! Will make again, without the meatballs, to make it lighter. We did not serve over pasta, but just ate the soup with some fresh bread. One thing I did discover: boiling chicken pieces, bone in or boneless, in chicken stock, is a great and fast way to make juicy chicken!
Great hearty soup for a rainy or cold day. Served it over penne pasta and it was a hit with the family. This recipe easily makes 24 servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 297
** Calories from Fat: 111
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