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Hearty Chicken & Meatball Soup Recipe

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This recipe for Hearty Chicken & Meatball Soup is from Stewart /Campbell Clan FAMILY COOKBOOK , 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 lb. beef/pork/veal ground meat
2 tbsp. parmesan cheese
1 lb. boneless chicken breasts
2 tbsp. chicken bouillon
3-4 cans of chicken broth


stalks of celery
1 egg
8 oz. Ronzoni Acini Di Pepe pasta
10 oz. box frozen chopped spinach
Directions:
Directions:
Mix parmesan cheese into ground beef. Form into mini meatballs (about ½ inch in diameter). Place on cookie sheet and bake in oven at 350º. Set meatballs aside. Place chicken in stock pot and cover with water. Bring water to boil, lower heat some and then add bouillon and stir in. While chicken is cooking, cut the celery stalks into tiny pieces. Then, when chicken is cooked, take chicken out and place on dish. When cooled enough to touch, shred the chicken and set aside. Turn the stock pot on low. Add 2 cans of chicken broth and the celery pieces to the stock pot. In bowl, beat 1 egg and then add 1 can chicken broth to the egg bowl and stir together. Then, slowly dump and stir egg/broth mix into stock pot. Continue to simmer until stock is hot. Add meatballs and chicken, stir. Add acini di pepe pasta and stir frequently, so pasta does not stick to bottom of pot. After 10 minutes add spinach and continue to stir until spinach is blended in and pasta is cooked. Add additional broth, if needed. Leave pot on simmer until ready to serve.
Personal Notes:
Personal Notes:
If you have leftover soup and refrigerate or freeze, the pasta will absorb the liquid, so you may need to add an additional can of broth when re-heating.

 

 

 

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