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Italian Wedding Soup


On cold winter days, there is nothing like this
to warm the body and spirit!
Actually, a great meal for any season!


  • 1 Head of escarole. Washed, steamed and chopped to bite size.
  • 2 Hard boiled eggs chopped
  • 1 1/2 lbs. of chicken, cut up.
  • Small meatballs, marble size.
  • 1 Large onion and celery leaves
  • 1/2 Cup carrots
  • 1/2 cup chopped celery
  • 1 Cup crushed egg noodles or pastene


  1. Place chicken, onion, celery leaves in a pot. Cover with water and bring to boil. Reduce heat and simmer until chicken is very tender and falls away from the bone. (1-11/2 hours.)
  2. Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth.
  3. Put celery and carrots in broth. Cook until tender (4-5 minutes)
  4. Add escarole, meatballs, noodles, eggs, and chicken. Bring to a boil. simmer for until noodles are cooked.
  5. Serve hot with crusty bread. Sprinkle parmesan cheese on top.


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