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Italian Chicken-Meatball Soup

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Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Soup
Ingredient: 
Chicken

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Average: 4.2 (15 votes)