Posted on May 10, 2016

Dandelion Wedding Soup

1 organic chicken
1 lb. lean ground beef
salt and pepper
1 egg
garlic powder
1 c. bread crumbs
1 lb. fresh dandelion greens
6 eggs 1 c. parmesan 

First prepare the chicken and meatballs. Boil one small chicken in 1 gallon of fresh water. Cook 30-40 minutes until tender and cooked. Set aside to cool. 

Mix beef, 1 egg, salt, pepper, and bread crumbs. Form into small meatballs and bake on a cookie sheet for 12-15 minutes in 400 degree oven. Strain chicken stock and put in pot. Shred chicken off bone and add to stock. Bring to a simmer. 

Steam whole dandelion greens. When tender, drain and squeeze out all liquid. Chop and add to chicken stock. Add meatballs. Bring soup to a boil. Whisk together 6 eggs and parmesan. Gently stir into boiling soup. Serve hot.