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Wedding Soup

Rated as 3.92 out of 5 Stars
1

"This is my mother's recipe handed down. We sometimes take 4 beaten eggs and drizzle them into the soup near the end of the cooking time. We used to call this 'rag soup' because the eggs formed what looked like torn rags."
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Ingredients

2 h 40 m servings 297
Original recipe yields 24 servings (1 gallon)

Directions

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  1. In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
  2. Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
  3. In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.

Nutrition Facts


Per Serving: 297 calories; 12.4 23.5 21.5 71 311 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Overall, we liked this recipe. The flavors were very good, but next time I will leave out the tomato paste. We think it will be more appealing with a golden broth color instead of the red of a v...

Most helpful critical review

Okay. Wasn't impressed with this soup. I guess I was looking for the normal wedding soup recipe. I should have known by the ingredients that it was a clear broth. It wasn't a terrible soup just ...

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Overall, we liked this recipe. The flavors were very good, but next time I will leave out the tomato paste. We think it will be more appealing with a golden broth color instead of the red of a v...

Sooooo delicious! I add spinach and regular potatoes. Use chicken cutlets and dice them, boil them with the onion and garlic in buillion base water. Then add more water and buillion and all othe...

OK..I changed alot of things after reading the reviews and suggestions. This is what I did. I used boneless chicken breasts only (about 3 pounds) and 2 pounds of ground sirloin. I omitted the ...

This soup is great!!! I've made it twice now and my family just loves it. Thanks for the recipe, I'll be doing this one a lot.

Okay. Wasn't impressed with this soup. I guess I was looking for the normal wedding soup recipe. I should have known by the ingredients that it was a clear broth. It wasn't a terrible soup just ...

I enjoyed this very much. Like many, I did make changes to it. But my version 2.0 will have many more changes. I loved DENISELAIRD's recommendations, and I will take some of those in to account....

Really good soup! Will make again, without the meatballs, to make it lighter. We did not serve over pasta, but just ate the soup with some fresh bread. One thing I did discover: boiling chicken ...

Not standard Wedding soup - our family recipe had no tomato, no potato, and we used the pearl pasta cooked in the soup. Escarole was the green used.

Great hearty soup for a rainy or cold day. Served it over penne pasta and it was a hit with the family. This recipe easily makes 24 servings.