- stewing chicken2 pounds
- water4 cups
- basil2 1/2 teaspoons
- onions1/2 pounds
- bay lead1
- clove garlic1
- carrots, sliced5
- Parsley and celery leaves
- --MEATBALLs --
- finely minced beef1 cups
- egg1 piece
- slice crumbly white bread1
- salt1/2 teaspoons
- Freshly ground black pepper
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic.
Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring
soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to
soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat
into small pieces. Garnish the soup with chicken and serve.