|Italian Wedding Soup|
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Italian Wedding Soup
4 lb chicken legs or mixed parts
Wash chicken parts and cover with water; bring to boil. Add half bouillon
cubes and all vegetables, except escarole. When water boils, reduce to
simmer to cook chicken. When chicken is cooked, remove to cool. Debone,
then return to soup (skim grease as it floats to surface; also make sure
no bones are left in pot). Let simmer a few hours (3 to 4 hours). Mix
ground meat, cheese, milk, bread crumbs, eggs, basil, oregano, onions,
parsley and garlic. Mix well, then roll into meatballs, 3/4-inch in diameter.
Then brown evenly in hot oil. Drain well, then add to soup. Skim grease
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