Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound stewing chicken -- (4 to 5)
water -- to cover
1/4 cup dried onions
1/4 cup parsley
salt and pepper -- to taste
2 cloves garlic -- minced, up to 3
2 medium onions -- chopped
1 bunch endive -- chopped
1 large bunc escarole -- chopped
3 stalks celery -- chopped, up to 4
4 large carrots -- sliced, up to 5
1 pound pasta -- (tiny shells are
-- nice)
parmesan or romano cheese -- garnish
meat balls
1 pound ground beef
1 pound ground pork
1 cup italian bread crumbs
1/4 cup parmesan cheese
2 cloves garlic -- pressed
1 large egg
1/2 cup chicken broth
1/4 cup fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper |
Preparation:
Place whole stewing chicken in a large pot. Add enough water to cover. Add salt and pepper, dried onions, parsley and fresh garlic. Simmer chicken several hours or until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Strain broth. Add vegetables to the chicken broth. Debone the chicken break into small pieces. Add to the pot. Make tiny meatballs. Brown slightly in olive oil. Add meatballs to the pot. Simmer for 2-3 hours. Add very small pasta during the last half hour. Sprinkle Parmesan or Romano cheese on the top of each bowl of soup. |
