|Water||8 Cup (128 tbs)|
|Chicken||1 Pound, cut into pieces|
|Carrot||1 , peeled|
|Onion||1⁄2 Small, chopped|
|Leafy celery tops||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Peppercorns||6 , crushed|
|White bread slice||1 , crusts removed|
|Ground beef||1⁄4 Pound|
|Freshly ground black pepper||To Taste|
Place the water, chicken, carrot, onion, parsley, celery, garlic, thyme, bay leaf, salt and peppercorns in a heavy pan and bring to a boil.
Lower the heat, cover and simmer slowly 2 hours.
Soak the bread in milk and blend with the ground beef, nutmeg, salt, pepper and flour.
Knead into a stiff mixture and shape into small balls.
Strain the the broth and return the broth to the pan.
Cut the chicken meat into small pieces and slice the carrot.
Simmer the meatballs in the broth for 30 minutes.
Add chicken meat and carrot and cook, 5 minutes more.
Serving size: Complete recipe
Calories 1506 Calories from Fat 744
% Daily Value*
Total Fat 82 g126.7%
Saturated Fat 26.2 g130.9%
Trans Fat 0 g
Cholesterol 386.9 mg129%
Sodium 1125.4 mg46.9%
Total Carbohydrates 66 g22.1%
Dietary Fiber 7.2 g29%
Sugars 9.6 g
Protein 121 g241.1%
Vitamin A 228.7% Vitamin C 29.5%
Calcium 20.2% Iron 46.3%
*Based on a 2000 Calorie diet