Wedding Soup Recipe
Ingredients
| Chuck beef | 2 Pound, cut into cubes (Or Round Steak, Bone Included) | |
| Onions | 2 Small, quartered | |
| Carrots | 2 , diced | |
| Stalk celery | 1 | |
| Parsley sprigs | 2 | |
| Water | 6 Cup (96 tbs) | |
| Garlic | 1 Clove (5 gm), pressed | |
| Salt | To Taste | |
| Flour | 2 Tablespoon | |
| Eggs | 1 | |
| Lemon juice | 3 Tablespoon | |
| Whipping cream | 1⁄4 Cup (4 tbs) | |
| Butter | 3 Tablespoon | |
| Butter | 3 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Hot red pepper | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 3444 Calories from Fat 2350
% Daily Value*
Total Fat 263 g403.9%
Saturated Fat 127.2 g635.9%
Trans Fat 0 g
Cholesterol 1086.6 mg362.2%
Sodium 1177.6 mg49.1%
Total Carbohydrates 71 g23.7%
Dietary Fiber 11.3 g45.2%
Sugars 22.5 g
Protein 190 g380.1%
Vitamin A 518.5% Vitamin C 94.1%
Calcium 37.7% Iron 110.4%
*Based on a 2000 Calorie diet
Directions
Bring to boil over high heat.
Reduce heat and simmer until the meat is tender, removing the froth as it forms.
Strain the broth and measure one cup for each person.
Add water if the liquid is not enough.
Set aside broth and meat.
In a skillet, heat the butter.
Blend in the flour and saute for about five minutes.
Remove from heat.
Gradually blend in two cups of the reserved broth, stirring continually.
In a separate bowl beat the egg with the lemon juice.
Stir in the cream.
Then slowly add to the butter and flour mixture, blending well.
Pour in the remaining broth.
Return to heat and simmer for ten minutes without boiling or the egg will curdle.
Remove from heat.
Heat the three tablespoons butter and add to the soup.
Stir in the meat, paprika and red pepper.
Serve hot.
Chef
