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| Italian Meatball Soup #2 - Chicken Recipe |
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| Italian Meatball Soup #2
4 lb. broiler-fryer chicken
1 med. onion, quartered
1 lg. carrot, chopped
1 lg. rib celery, sliced
1 lb. fine ground veal
1 egg
3 tbsp. grated Parmesan cheese, divided
1 tbsp. chopped parsley, divided
1/2 tsp. salt
1/4 tsp. pepper
1/2 box (8 oz.) sm. pasta
In large saucepot place first 4 ingredients. Cover with water; bring to a boil.
Reduce heat; simmer 2 hours until stock is reduced and chicken is very tender. Remove chicken; strain stock into large bowl. Skim fat off top of stock.
Remove meat from bones. Shred chicken. Meanwhile in medium bowl, combine veal, egg, 1 tablespoon Parmesan cheese, 1 tablespoon parsley, salt and pepper; form into small meatballs.
Return defatted stock and chicken to pot; bring to a boil. Add meatballs and pasta; cover and return to boil.
Reduce heat; simmer, uncovered 20 minutes.
Ladle into large bowl. Garnish with Parmesan and parsley. Makes 10 servings. |
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