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Italian Meatball Soup Recipe

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This recipe for Italian Meatball Soup, by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sette
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 pound) stewing chicken
1 medium-sized onion, quartered
1 large carrot, cut in chunks
1 stalk celery, cut in chunks
1 lb. finely ground lean veal
1 large egg
1 1/2 tbsp. grated Parmesan cheese
1 tablespoon minced parsley
1/2 pound small pasta

Directions:
Directions:
Combine chicken, onion, carrot and celery stock in pot. Add water to cover and bring to a boil. Season with salt and black pepper Reduce heat and simmer for about two hours or until broth is reduced and chicken is tender.

Remove chicken and strain fat from broth. Separate meat from bones. Shred chicken and add 1 cup only to broth. Combine veal, egg, Parmesan cheese and parsley. Mix and shape into small meatballs.

Pour broth into pot and bring to a boil. Drop meatballs and pasta into broth and simmer for 20 minutes Sprinkle servings of soup with Parmesan cheese.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2.5 hrs.

 

 

 

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