From the Author
Italian Wedding Soup
1 lb. ground beef
1 lb. ground sausage
4 eggs, divided
1 c. bread crumbs
2 t. dried oregano
1 t. dried rosemary
1 clove garlic, minced
2-15 oz. cans chicken broth
5 oz. pkg. vermicelli
1 c. spinach leaves, torn
1 onion, diced
6 mushrooms, thinly sliced
Garnish: grated Parmesan Cheese
Combine beef, sausage, 2 eggs, bread crumbs, oregano,
rosemary and garlic together; shape into one-inch meatballs. Brown in olive oil;
drain and set aside. Bring broth and 2 canfuls water to a boil in a heavy
stockpot; add meatballs vermicelli and spinach. Reduce heat; simmer, uncovered
until pasta is soft. Stir in onion and mushrooms. Lightly beat remaining eggs;
drop into soup, stirring until cooked. Remove soup from heat; spoon into
serving bowls, Garnish with Parmesan cheese. Serves 10.
From the Back Cover
Whether served up steamy or chilled, with crackers or
cheese, soup is the ultimate comfort food. It's just right for big Sunday
suppers, school potlucks as well as dinner for two!
In Gooseberry Patch Soup, you'll find the very best of our
tried & true recipes. A big bowl of Baked Potato Soup, fireside Chili or
Farmhouse Beef Stew is just the thing to warm up a chilly afternoon. Have the
whole family over for a hearty pot of Williamsburg Turkey Soup, Cowboy stew or
Chicken Gumbo. You can even cool down on a summer day with Minted Watermelon
and Strawberry Soup!
We've gathered lots of clever tips for making the best bowl
ever...there are plenty serving and garnish ideas as well. Look for our fun
tags and surprise friends & family with a thoughtful gift too!
Cozy up with a cup!
Vickie & Jo Ann