Grandma Bogey Get Better Chicken Soup
Source of Recipe
Buddy Cookbook
List of Ingredients
1 3-pound chicken
3 1/2 quarts water
1 tablespoon salt
2 leeks, diced (divided use)
8 carrots, diced (divided use)
4 celery stalks, diced (divided use)
1 parsnip
Meatballs:
1/4 pound lean ground beef
1 raw egg
1 teaspoon water
One-third cup bread crumbs
Dash of curry powder
To finish:
1/2 pound angel hair pasta
Recipe
Start the soup: Rinse chicken well under cold running water; remove giblets and set
aside for another use. Place chicken, water, salt, 1 leek, 4 carrots, 2 celery stalks and
parsnip in a large soup pot, bring to a boil, skim foam well, then lower heat and simmer
for 4 hours.
Strain the soup, discard the vegetables and reserve the chicken for other use, if desired
(it will be pretty cooked out).
Return soup to pot, then add remaining leek, carrots and celery and bring to a simmer.
Make meatballs: Wet hands and combine ingredients well, but do not overhandle
mixture. Form into meatballs about the size of a quarter. Add to soup and cook about 20
minutes.
Finish the soup: Meanwhile, cook pasta in a separate large pot of boiling water. Drain,
then add to soup.
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