|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.