Serving Size: 4
Ingredients:
2 pounds stewing chicken
4 cups water
2 1/2 teaspoon basil
1/2 pound small onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
MEATBALLS:
1 cup finely minced beef
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
Freshly ground black pepper
Directions:
CHICKEN SOUP:
- 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:
- 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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