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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.

Ingredients :

• 1 (4 pound) whole chicken
• 1 large onion
• 6 stalks celery with leaves, chopped
• 9 carrots, sliced
• 1 sweet potato, cubed
• ½ medium head cabbage, coarsely chopped
• 2 (14.5 ounce) cans chicken broth
• 2 (6 ounce) cans roasted garlic tomato paste
• 1 ½ pounds lean ground beef
• 2 eggs
• ½ cup dry bread crumbs
• ½ cup grated Romano cheese
• 1 (16 ounce) package acini di pepe pasta
• 1 cup grated Parmesan cheese for topping

Instructions :

Prep : 20M	Cook : 1 gallonM	Ready in : 2H40M

Notes :

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