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Full Online Book HomeLearning KitchenSoups - Italian - Italian Wedding Soup By Becky
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Soups - Italian -  Italian Wedding Soup By Becky Post by :rayinc3 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2899

Click below to download : Soups - Italian - Italian Wedding Soup By Becky (Format : PDF)

Soups - Italian - Italian Wedding Soup By Becky


3 or 4 qt. chicken stock (canned or homemade)
1 c. diced onions
1 c. diced celery

Bring chicken stock to simmer; add onions and celery. While stock is simmering, make the meat balls.

1 1/2 lb. ground beef or turkey or veal or combination
1/2 c. Italian bread crumbs
1/4 c. chopped parsley
1 egg
1/2 c. Parmesan cheese
milk, salt and pepper to taste
large head of escarole or curly endive or spinach

Mix all the ingredients together: ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop directly into simmering broth.

While the meatballs are cooking, bring a gallon of water to boil and partially cook the 3/4 to 1 pound acini de pepe. Drain and set aside. While the macaroni is cooking, chop the escarole fine and add to meatballs in the soup. Let simmer a few minutes and add the acini de pepe. This can be cooked a few minutes longer to finish cooking the macaroni; do not overcook.
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Soups - Italian Wedding Soup Soups - Italian Wedding Soup

Soups - Italian Wedding Soup
1 oven stuffed roaster chicken 1 small bad of carrots shredded 1 large onion chopped 5-6 stalks of cerely (use the leafy part too!) parsley salt and pepper to taste Parmasean cheese Place chicken in a pot of water covering the entire chicken. Bring to boil until "popper" pops up. Remove chicken and set aside unitl cools. Skim off fat. (If you have added a lot of water and the stock looks weak, add a couple of bouillon cubes.) Chop celery and onions and saute in sauce pan until tender. Add your shredded carrots, celery, onion, salt, pepper, parsley.

Soups - Italian Vegetable Soup Soups - Italian Vegetable Soup

Soups - Italian Vegetable Soup
1 lb. ground beef 1 (15 oz.) can red kidney beans, undrained 1 cup diced onion 1 cup sliced celery 1 Tblsp. dried parsley flakes 1 cup sliced carrots 1 tsp. salt 2 cloves garlic, minced 1/2 tsp. oregano 1 can (16 oz.) tomatoes 1/4 tsp. sweet basil 1 can (16 oz.) tomato sauce 1/4 tsp. black pepper 2 cups water 2 cups shredded cabbage 5 tsp. beef bouillon granules 1/2 cup small elbow macaroni Brown beef in a large heavy skillet; drain. Add all ingredients except cabbage and macaroni. Bring to a boil. Lower heat; cover and