Picture of Italian Wedding Soup
This soup has been made in my family for years. I did this recipe on my own. Never learned it from anyone. Found out later that it is called Italian wedding soup. Only mine does not have any vegetables. Regardless it still is what it is.
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Step 1: Ingredients

Picture of Ingredients
2 1/2 lbs chicken thighs
1 lb Orzo pasta
chicken bouillon
Pecorino Romano cheese (not Parmesan...never been a fan of what I call "foot cheese")

1 lb ground beef
jarred minced garlic
2 eggs
1/2 onion

Step 2: Cook Chicken

Picture of Cook Chicken
I bought a 5lb package of skin on/bone in chicken thighs. I have a slow cooker, but you can use a crock pot. They are basically the same. The only difference is that the slow cooker is a separate pot that I can actually cook on the stove. I prefer this over the crock pot, which I do use for other things.

Stick 2 1/2 lbs chick in the crock pot. Do not trim. Skin, bone and all. Fill with 12 cups of water. Warm the heating element (like a single electric burner that comes with the crock pot. And put the chicken on overnite (this is how I spell night, get used to it). I didn't take the chick off until I got home from work the next day. It was slow cooking 12+hours....won't hurt it a bit. You can use this same method to get your very own chicken stock.

Step 3: Orzo Pasta

Picture of Orzo Pasta
Now you will want to do this the night before as well. Pasta will absorb all moisture, so by doing this you stop that process.

On a separate pot, put water and some chicken bouillon (not much just a few sprinkes). This replaces any salt that one may add to cooking pasta. Heat the water to a boil. Put Orzo pasta in. Stir often to keep it from sticking. Cook until the pasta is tender then drain it. Put it in a bowl and in the fridge.
I haven't heard of this, but it sounds really good!