Wedding Soup

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.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 297 calories; protein 21.5g; carbohydrates 23.5g; fat 12.4g; cholesterol 70.5mg; sodium 310.6mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.