Gram’s Christmas Chicken Soup with Cheese Balls Recipe
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Category: |
Category: |
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Cheese Balls for Soup |
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Ingredients: |
Ingredients: 4 stalks of celery thinly sliced
1 big sweet onion chopped (about a full cup)
4 carrots thinly sliced
5 cartons of Chicken Broth (Do NOT get low-salt)
1 cup of Acini di Pepe Pastene
Breast meat only from 3 Rotisserie Chickens cut into small pieces
1/2 cup of freshly grated Locatelli cheese
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Directions: |
Directions:1. Saute onion, celery, and carrots in olive oil for about 3- 5 minutes.
2. Add chicken broth, bring to a boil, and then simmer for about 1 hour until the carrots are soft.
3. Add the chicken breast meat and continue simmering.
4. About a half hour before you want to serve bring the soup to a boil again and add half a box of pastene.
5. Add a good handful of grated Locatelli cheese and a generous drizzle of olive oil.
6. Taste to see if it has enough salt.
7. Add cheese balls and simmer for about 10 minutes and then serve.
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Cheese Balls for Soup |
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Ingredients: |
Ingredients: 2 eggs
Peanut oil for frying
1/2 lb or more of Locatelli or Parmigiana cheese
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Directions: |
Directions:1. Beat eggs in a bowl and keep adding grated Locatelli or Parmigiana cheese until you have a consistency that will enable you to roll tiny cheese balls. It takes a lot of cheese.
2. Heat peanut oil (about 2 inches) in a 10-inch fry pan.
3. When the oil is ready, drop in the cheese balls and fry until golden. You can test if the oil is hot enough by putting in a pinch of white bread. When the bread turns golden, the oil is ready.
4. Drain on paper towels. I suggest you make the cheese balls the day ahead and refrigerate them.
5. If you feel you need more cheese balls, just beat another egg and add enough cheese to make the balls.
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Number Of
Servings: |
Number Of
Servings:12 |
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