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Chicken Soup with Tiny Meatballs Recipe
Serves 4
Ingredients: 2 pounds stewing chicken
4 cups water
2 1/2 tsp basil
1/2 lb small onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Meatballs:
1 cup beef, finely minced
1 egg
1 slice crumbly white bread
1/2 tsp salt
Freshly ground black pepper
Instructions: 1. Place chicken in water in large saucepan.
2. Add salt, pepper, basil, bay leaf an d garlic.
3. Bring to boil.
4. Lower heat and simmer slowly for 1/2 hour or until c hicken is tender.
5. Remove chicken from pan.
6. Cool and carefully skim fat from s urface of soup.
7. Bring soup to a boil and add onions, carrots, parsley and cele ry, simmer gently for 10 minutes.
Meatballs:
8. Mix beef with egg, bread, salt and pepper.
9. Form into small meatballs, add mea tballs to soup and simmer for 35 minutes.
10. Meanwhile, skim and bone the chicken .
11. Cut meat into small pieces.
12. Garnish the soup with chicken and serve.
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