We’re helping you stay warm on these cold winter days with a delicious recipe for Italian Wedding Soup. Dorothy Cranston, of Seaford is showing us how to make this classic soup the right way.
Cheese Cake for Soup
7 Eggs
½ Teaspoon of each – salt, pepper, baking powder
2 Tablespoons Dry Parsley
1 ½ Cups Pecorino Romano Cheese, grated
2 Cups Flour
½ – 1 Cup Milk
Cookie Sheet – 350 degrees for 25 minutes