It was requested last night in JGF's chat that I post the wedding soup we canned yesterday...here ya go:
Italian Wedding Soup (for pressure canning)
My friend and I made 12 quarts of this yesterday (11-18-11)
(NOTE: measurements are approximate, add or delete to taste!!)

In a 12 quart pot:
2 whole chickens
1 large onion small dice
1 BUD minced garlic (or about 10 cloves)
1 large carrot minced or small dice
2 ribs celery small dice with leaves
Salt and pepper to taste
Water to cover

Bring to boil, then LOW simmer for about 1 hour.

Meantime make meatballs.

1 pound lean beef (or meat of choice)
1 egg
¼ cup breadcrumbs
Pinch thyme (or oregano)
Garlic salt (or powder to taste)


Heat skillet with olive oil
Brown meatballs (tiny meatballs, about ½” across)
Drain and set aside.

Take whole chickens out of pot to cool.
De-bone chicken and add meat back to pot.
(Freeze bones for later broth making)

Add meatballs to pot.

Add broth as needed…taste for salt.

Bring to boil, then turn off. (It stays hot a long time!)

Fill heated jars.
Pressure can 90 mins at 10 pounds pressure


When using a quart, put in pot and bring to boil, add a small handful of Orzo pasta
(or other small pasta), then when serving, add fresh spinach leaves to wilt on top.

Serve with crusty bread and garlic butter!