CHICKEN SOUP WITH
TINY MEATBALLS
2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil 1/2
lb. sm. onions 1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery
leaves
Place
chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and
garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until
chicken is tender. Remove chicken from pan. Cool and carefully skim fat from
surface of soup. Bring soup to a boil and add onions, carrots, parsley and
celery, simmer gently for 10 minutes.
--MEATBALLs --
1 c. finely minced
beef
1 egg
1 slice crumbly white
bread 1/2 tsp. salt
Freshly ground black
pepper
Mix beef with egg, bread, salt and pepper. Form into
small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile,
skim and bone the chicken. Cut meat into small pieces. Garnish the soup with
chicken and serve.
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