Wedding Soup
Wedding Soup is an impressive dinner. Made with 1 chicken, cut up or 4 leg quarters, 12 qt. water, 1 bottle chicken bouillon cubes (25), 1 stalk chopped celery and 5 to 6 onions, chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Place chicken, water, bouillon cubes, celery, onions, celery flakes and minced onions in a 12 to 14-quart soup pot or canner. Add parsley also.
Cook 1 1/2 hours.
Cool and debone chicken. While this is cooking, make small, small meatballs with the ground meat, egg, onion and crackers (1/2 teaspoon size meatball).
Place on cookie sheet and brown in 350Β° oven for 10 minutes.
Drain, if needed.
Add instant bouillon, frozen spinach and meatballs.
Cook for 15 minutes.
π· Perfect Pairings
Complete your meal with these
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