Wedding Soup Recipe, a Romantic Elegant Wedding Soup Recipe

2 Free Wedding Planners for an Elegant, Inexpensive Wedding

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This recipe for Wedding Soup is elegant and delicious. In addition, it's very attractive when served in a blue bowl. I would recommend serving it with Cornish hen, wild rice or pecan stuffing, cranberry sauce (even in the summertime), fresh bread and a light desert of strawberries and whipped cream. Don't forget to add wine and candles to your table for the ultimate romantic layout.

Recipe for Wedding Soup

5 eggs (if you are concerned about cholesterol you can use and egg substitute)

1 pound ground beef, veal or turkey

1 minced onion

1 clove of minced garlic

1 cup Italian bread crumbs

1 tablespoon of chopped parsley

1/4 cup water

salt & pepper (as desired)

escarole (as desired)

2 quarts chicken broth

1/2 cup shredded Parmesan cheese (fresh works best)

Prepare escarole, squeeze to dry, tear into pieces. Mix the meat, clove, garlic, onion, bread crumbs, parsley, water, salt, pepper and 1 egg and form into tiny balls. Bring broth to boil, add meatballs a few at a time then bring to a boil again.

Lower heat, cover, and simmer for 1 hour. Add escarole; cook for about 10 minutes. Mix 4 eggs with the cheese; pour into broth stirring constantly. Cook and stir until blended. Serve.

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