Title: Italian Wedding Soup
Categories: None
Yield: 1 Servings

---------------------------------MEATBALLS---------------------------------
1/2 lb Veal; ground
1/2 lb Pork; ground
1/2 lb Beef; ground
1 ts Salt
1/4 ts Pepper
1/2 c Bread crumbs
1/2 ts Farina
3 Eggs; beaten
1/3 c Milk
1 ts Parsley flakes
Garlic powder
3 tb Butter
1/2 c Romano or Parmesan cheese

-------------------------------FRITTATA CUBES-------------------------------
2 c Bread crumbs
3/4 c Parmesan cheese
1/2 ts Parsley flakes
1/4 ts Poultry seasoning
1/4 ts Onion powder
3 Eggs; beaten
1 ts Water
1 tb Butter; melted
1 pn Baking powder
Salt and pepper

-----------------------------------BROTH-----------------------------------
1 Whole chicken
2 qt Salted water
Celery; cut in small pieces
Onions; cut in small pieces

Meatballs: Mix together all ingredients well with floured hands and roll
into tiny meatballs the size of marbles. Should be soft, but firm. Brown
meatballs in 3 tablespoons butter. Add meatballs and diced chicken to
broth.

Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325
degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to
soup before serving. Broth: Boil whole chicken until tender in 2 quarts
salted water. Set aside chicken to cool. Debone chicken and cut up in small
cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add
celery and onions. Cook until tender.

Note: Should be a thin soup. May add shredded escarole, endive or diced
carrots.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
on Nov 3, 1997