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Wedding Soup


2 46 oz cans Chicken Broth

3 stalks of Celery

3 Carrots

1 1/2 T fresh Parsley

1 cup chopped Onion (about 1 medium onion)

1 large head (about 1 lb  roughly chopped Escarole)

1/4 cup grated cheese

1/2 t salt

1 Egg

1/2 lb ground beef (OK to use ground Turkey)

1/2 cup bread crumbs (I prefer to use fresh made)

1/4 t pepper


In a 6 quart stockpot, bring Broth, celery, carrots, onion, and parsley to a boil.  Simmer 1 hour.


While the broth is simmering, mix together the cheese, salt, 1 egg, ground beef, (or Turkey), bread crumbs and pepper and form into 1/2 inch meatballs.  In a seperate pot bring 2 cups of water to a boil, drop the meatballs in a few at a time.  When they float, remove with a slotted spoon and add to the soup.  Just before serving, add the Escarole to the soup and bring to a boil.  Remove from the heat and serve. 

In Italian households, wedding soup is served at weddings to wish the happy couple prosperity.  The greens and the meatballs being symbolic of money.