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Italian Chicken-Meatball Soup

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  Chicken 4 Pound, cut into pieces
  Cold water 4 Quart
  Carrots 2 , diced
  Celery stalks 2 , diced
  Onion 1 Medium, diced
  Bay leaf 1
  Ground veal 1⁄2 Pound
  Egg 1
  Bread crumbs 2 Tablespoon
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4217 Calories from Fat 2224

% Daily Value*

Total Fat 247 g380.4%

Saturated Fat 81 g405.2%

Trans Fat 0 g

Cholesterol 1677.6 mg559.2%

Sodium 2347.4 mg97.8%

Total Carbohydrates 50 g16.7%

Dietary Fiber 9.2 g36.9%

Sugars 17.7 g

Protein 425 g849%

Vitamin A 471.9% Vitamin C 42.3%

Calcium 55.4% Iron 109.2%

*Based on a 2000 Calorie diet

Italian Chicken-Meatball Soup Recipe