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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 297 Calories

Ingredients

• 2 eggs
• ½ cup dry bread crumbs
• ½ cup grated Romano cheese
• 1 ½ pounds lean ground beef
• 2 (14.5 ounce) cans chicken broth
• ½ medium head cabbage, coarsely chopped
• 1 (4 pound) whole chicken
• 1 large onion
• 1 (16 ounce) package acini di pepe pasta
• 6 stalks celery with leaves, chopped
• 9 carrots, sliced
• 1 sweet potato, cubed
• 2 (6 ounce) cans roasted garlic tomato paste
• 1 cup grated Parmesan cheese for topping

Recipe Instructions

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.