Name: Italian Wedding Soup
Ingredients: 1/2 lb Veal; ground; 1/2 lb Pork; ground; 1/2 lb Beef; ground; 1 ts Salt; 1/4 ts Pepper; 1/2 c Bread crumbs; 1/2 ts Farina; 3 Eggs; beaten; 1/3 c Milk; 1 ts Parsley flakes; Garlic powder; 3 tb Butter; 1/2 c Romano or Parmesan cheese; 2 c Bread crumbs; 3/4 c Parmesan cheese; 1/2 ts Parsley flakes; 1/4 ts Poultry seasoning; 1/4 ts Onion powder; 3 Eggs; beaten; 1 ts Water; 1 tb Butter; melted; 1 pn Baking powder; Salt and pepper; 1 Whole chicken; 2 qt Salted water; Celery; cut in small pieces; Onions; cut in small pieces

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1/2	lb	Veal; ground
1/2	lb	Pork; ground
1/2	lb	Beef; ground
1	ts	Salt
1/4	ts	Pepper
1/2	c	Bread crumbs
1/2	ts	Farina
3		Eggs; beaten
1/3	c	Milk
1	ts	Parsley flakes
		Garlic powder
3	tb	Butter
1/2	c	Romano or Parmesan cheese
2	c	Bread crumbs
3/4	c	Parmesan cheese
1/2	ts	Parsley flakes
1/4	ts	Poultry seasoning
1/4	ts	Onion powder
3		Eggs; beaten
1	ts	Water
1	tb	Butter; melted
1	pn	Baking powder
		Salt and pepper
1		Whole chicken
2	qt	Salted water
		Celery; cut in small pieces
		Onions; cut in small pieces

INSTRUCTIONS

MEATBALLS
FRITTATA CUBES
BROTH
Meatballs: Mix together all ingredients well with floured hands and roll
into tiny meatballs the size of marbles. Should be soft, but firm. Brown
meatballs in 3 tablespoons butter. Add meatballs and diced chicken to
broth.
Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325
degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to
soup before serving. Broth: Boil whole chicken until tender in 2 quarts
salted water. Set aside chicken to cool. Debone chicken and cut up in small
cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add
celery and onions. Cook until tender.
Note: Should be a thin soup. May add shredded escarole, endive or diced
carrots.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
<diane@keyway.net> on Nov 3, 1997

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