This is usually called wedding soup but it is served
for many holidays, hence the renaming. The recipe comes from a family
in Westerly, RI where we used to live.

Abruzzi Holiday Soup

INGREDIENTS:
1 lb ground pork
1 egg
1/2 cup dry bread crumbs
1 Tbsp. grated Romano cheese
Garlic powder, salt, dried basil, all to taste
2 lbs cooked boneless chicken breast, diced
2 sticks celery, cooked and diced
l large head escarole or curly endive, steamed and chopped
6 quarts chicken broth--homemade stock or canned


DIRECTIONS:
Mix together the pork, egg, bread crumbs, cheese and seasonings.
Form into 3/4" (marble-sized) meatballs.
Fry in a small quantity of olive oil.
Drain well on paper towels or brown paper.

Heat the broth to simmering. Add meatballs, chicken and vegetables.
At this point you can also add some well-beaten eggs, which have been
tempered by the gradual addition of the broth so they won't scramble.
They should disperse throughout the broth and give it a creamy texture.
Serve with toasted homemade croutons and lots of grated Parmesan or
Romano cheese.

gloria p