Italian Chicken-Meatball Soup
|Chicken||4 Pound, cut into pieces|
|Cold water||4 Quart|
|Carrots||2 , diced|
|Celery stalks||2 , diced|
|Onion||1 Medium, diced|
|Ground veal||1⁄2 Pound|
|Bread crumbs||2 Tablespoon|
Put chicken in kettle; add water, vegetables and seasonings.
Bring slowly to boiling point; cook over low heat until meat is tender.
Remove chicken; discard bones and cut chicken into small pieces.
Return to broth.
Combine veal, egg, bread crumbs, salt and pepper to taste; shape into 1/2-inch balls.
Cook meatballs slowly in melted butter until golden.
Add to soup; simmer 30 minutes.
Serve with cooked rice or cooked escarole and sprinkle lightly with grated Italian cheese, if desired.