Chicken Soup With Meat Balls
|Stewing chicken||2 Pound|
|Water||3 1⁄2 Cup (56 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Garlic cloves||1 Small, crushed|
|Small white onions||1⁄2 Pound|
|Carrots||5 Small, sliced|
|Finely chopped parsley||1⁄2 Tablespoon|
|Finely chopped celery||1⁄2 Tablespoon|
Place the chicken in the water in a large saucepan.
Add the salt, pepper, basil, bay leaf, mace and garlic.
Bring to a boil, lower the heat and simmer slowly for 1 1/2 hours or until the chicken is just tender.
Remove chicken from the pan.
Strain the broth and carefully skim the fat from the surface of the soup.
Bring the' soup to a boil and add the onions, carrots, parsley and celery and simmer gently for 10 minutes.