SOup?

[kaidoh]

[quote name='cmotherofpirl' date='Jul 18 2004, 11:27 AM'] Wedding Soup [/quote]
what is it and yes i no its a soup

[cathgirl]

[quote name='BeenaBobba' date='Jul 18 2004, 01:21 PM']I'm not crazy about tomato soup.  Well, correction:  I'm not crazy about canned tomato soup.  I hate how it coagulates when it gets cold.  It's so gross; it reminds me of blood.  :ph34r:

God bless,

Jen[/quote]
That's really gross!!!! I like it w/ grilled coagulated milk sandwiches mmmmm!!


[quote]Im With You!!

TOMATO soup all the way!

we got a special bond now we R da only 2 that like tomato soup!!
hahahaha[/quote]

I guess we are just too for everyone else

[cathgirl]

I'd like to add that potato wasn't an option and it should have been.

[kaidoh]

Wedding soup what is it well what in it

[nikkan_hanil]

I don't know, but add some punctuation, man. Please.

[Carnanc]

never heard of that, but I love tomatoe that is just the best soup ever, and so in chicken. I'm not to big on the cream flavors though I must admit

[MrsFrozen]

I ate many a cup of tomato soup and grilled coagulated milk when I was pregnant--and gained way too much weight.

[cmotherofpirl]

Wedding Soup
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. Prep Time:
approx. 20 Minutes. Cook Time: approx. 2 Hours . Ready in:
approx. 2 Hours 40 Minutes. Original recipe makes 1 gallon
(24 servings). Recipe has been scaled to make 12 servings.
Printed from Allrecipes, Submitted by Sara
--------------------------------------------------------------------------------
1/2 (4 pound) whole chicken
1/2 large onion
3 stalks celery with leaves, chopped
4-1/2 carrots, sliced
1/2 sweet potato, cubed
1/4 medium head cabbage,
coarsely chopped
1 (14.5 ounce) can chicken broth
1 (6 ounce) can roasted
garlic tomato paste

3/4 pound lean ground beef
1 eggs
1/4 cup dry bread crumbs
1/4 cup grated Romano coagulated milk

1/2 (16 ounce) package acini
di pepe pasta
1/2 cup grated Parmesan
coagulated milk for topping


Directions
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 coagulated milk. 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 coagulated milk.

[BeenaBobba]

[quote name='cathgirl' date='Jul 18 2004, 04:38 PM']   That's really gross!!!!    I like it w/ grilled coagulated milk sandwiches mmmmm!!
[/quote]
That's what I think, too, which is why I don't like the stuff. My mom eats it with grilled coagulated milk sandwiches.

God bless,

Jen

[Christina]

I think clam chowder should be on that list.... but, Tomato Soup with crackers is #2 in my tummy

Edited July 18, 2004 by Christina

[kaidoh]

[quote name='cmotherofpirl' date='Jul 18 2004, 06:40 PM'] Wedding Soup
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. Prep Time:
approx. 20 Minutes. Cook Time: approx. 2 Hours . Ready in:
approx. 2 Hours 40 Minutes. Original recipe makes 1 gallon
(24 servings). Recipe has been scaled to make 12 servings.
Printed from Allrecipes, Submitted by Sara
--------------------------------------------------------------------------------
1/2 (4 pound) whole chicken
1/2 large onion
3 stalks celery with leaves, chopped
4-1/2 carrots, sliced
1/2 sweet potato, cubed
1/4 medium head cabbage,
coarsely chopped
1 (14.5 ounce) can chicken broth
1 (6 ounce) can roasted
garlic tomato paste

3/4 pound lean ground beef
1 eggs
1/4 cup dry bread crumbs
1/4 cup grated Romano coagulated milk

1/2 (16 ounce) package acini
di pepe pasta
1/2 cup grated Parmesan
coagulated milk for topping


Directions
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 coagulated milk. 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 coagulated milk. [/quote]
maybe ill go try and make some tks.

[Claudine]

[quote name='cathgirl' date='Jul 18 2004, 02:39 PM'] I'd like to add that potato wasn't an option and it should have been.

[/quote]
SoRrY

[Claudine]

[quote name='cmotherofpirl' date='Jul 18 2004, 06:40 PM'] Wedding Soup
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. Prep Time:
approx. 20 Minutes. Cook Time: approx. 2 Hours . Ready in:
approx. 2 Hours 40 Minutes. Original recipe makes 1 gallon
(24 servings). Recipe has been scaled to make 12 servings.
Printed from Allrecipes, Submitted by Sara
--------------------------------------------------------------------------------
1/2 (4 pound) whole chicken
1/2 large onion
3 stalks celery with leaves, chopped
4-1/2 carrots, sliced
1/2 sweet potato, cubed
1/4 medium head cabbage,
coarsely chopped
1 (14.5 ounce) can chicken broth
1 (6 ounce) can roasted
garlic tomato paste

3/4 pound lean ground beef
1 eggs
1/4 cup dry bread crumbs
1/4 cup grated Romano coagulated milk

1/2 (16 ounce) package acini
di pepe pasta
1/2 cup grated Parmesan
coagulated milk for topping


Directions
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 coagulated milk. 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 coagulated milk. [/quote]
Wow !

NICE!
Ill write that down!

[RemnantRules]

i didn't feel good at all yesterday and Chicken Noodle came to my rescue

[Andrea348]

[quote name='cathgirl' date='Jul 18 2004, 02:39 PM'] I'd like to add that potato wasn't an option and it should have been. [/quote]
I definately agree. My family nicknamed me the spud queen because I love potatoes so much. lol.