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Suzanne's Cookbook

Wedding Soup



Mix all together and roll into very small meatballs. Fry in oil until browned. Put aside until broth is ready. Add to the broth with the chicken and carrots.

Simmer for at least an hour until the carrots are tender

Shortly before serving add either Escarole or Spinach (I use spinach in my soup).

Serve with Parmesan Cheese sprinkled on the top.

You can also add a small amount of pasta if you want

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