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| Ingredients: |
3 quarts water
1 3-pound chicken, quartered
3 stalks celery
3 carrots
1-1/2 tablespoons parsley, preferably fresh
1 cup chopped onion (about 1 medium)
3 chicken bouillon cubes, optional
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1/4 cup grated Romano cheese
1/2 teaspoon salt
2 eggs
1/2 pound ground beef
1/2 cup bread crumbs
1/4 teaspoon pepper
1 pound endive or spinach, chopped
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| Cooking
Instructions: |
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In a 6-quart stockpot, bring water, chicken, celery, carrots, onion, bouillon and parsley to a boil. Simmer 1 hour. While broth is simmering, mix together the cheese, salt, 1 egg, ground beef, bread crumbs and pepper and form into 1/2-inch balls, refrigerate. Remove chicken, celery and carrots from broth. When chicken is cool enough to handle, remove skin and bones. Cut chicken into bite-size pieces; slice carrots and celery in 1/4-inch pieces. Return chicken and vegetables to broth and bring to boil; add meatballs. Simmer until meatballs are cooked. Just before serving, add the spinach or endive to soup and bring to boil. Beat remaining egg and pour slowly into soup, stirring constantly. Remove from heat and serve. |
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