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Grandma Zammuto’s Chicken Soup with Pallatolini (Miniature Meatballs) Recipe

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This recipe for Grandma Zammuto’s Chicken Soup with Pallatolini (Miniature Meatballs) is from Eat, Drink & be Married!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1 1/2 quarts of chicken broth
1 cup sliced carrots
1 cup celery
1/2 cup onions
1/2 cup spaghetti
Parmesan cheese

Meatballs:
1 lb. low-fat ground beef
1 cup bread crumbs
1 cup grated Parmesan cheese
3 tablespoons minced parsley; use generous amounts of parsley for flavor
2 eggs, well-beaten
Directions:
Directions:
Chicken Broth:
Depending on the number of people that will be eating, put approximately 1 to 1/1/2 quarts of chicken broth in a pot and bring to a low boil; use low fat broth from cans. Add approximately 1 cup each of sliced carrots, celery and ˝ cup onions and simmer the mixture until the vegetables are soft, for about 45 minutes, covered.
Miniature Meatballs:
Mix bread crumbs, Parmesan cheese, parsley; then add the well-beaten eggs. Add hamburger. Mix the ingredients thoroughly. Roll the meatballs by hand; approximately the size of a large marble. Arrange meatballs in a single layer in a cake or pie pan, and store overnight in refrigerator. The next day, boil the broth, add meatballs; bring the broth to a slow boil for approximately 15 minutes.

Miniature Spaghetti:
Use the smallest spaghetti you can find; suggestions are miniature shells, riscossas, orzo, ditalini, etc. Boil water; add approximately ˝ cup spaghetti and cook per directions. Drain the spaghetti and add to the broth and meatballs. Sprinkle Parmesan cheese on the soup for flavor. Enjoy!

 

 

 

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