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.