Chicken and Meatball Soup
Equipment
Ingredients
- 2 lb. stewing chicken
- 4 cups water
- 2 ½ teaspoons dried basil
- ½ lb. small onions peeled
- 1 bay leaf
- 1 clove garlic minced
- 5 carrots sliced
- Parsley and celery leaves
- Meatballs:
- 1 cup finely minced beef
- 1 egg
- 1 slice crumbly white bread can be substituted with gluten-free bread
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Place the stewing chicken in water in a large saucepan.
- Add salt, pepper, basil, bay leaf, and minced garlic.
- Bring to a boil.
- Lower the heat and simmer slowly for 1/2 hour or until the chicken is tender.
- Remove the chicken from the pan.
- Allow it to cool, then carefully skim the fat from the surface of the soup.
- Bring the soup to a boil again and add the onions, carrots, parsley, and celery leaves.
- Simmer gently for 10 minutes.
- In a bowl, mix together the minced beef, egg, crumbled white bread, salt, and black pepper.
- Form the mixture into small meatballs.
- Add the meatballs to the soup and simmer for 35 minutes.
- Meanwhile, skim the bones and remove the meat from the chicken.
- Cut the meat into small pieces.
- Garnish the soup with the chicken pieces and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
This hearty chicken and meatball soup pairs well with a medium-bodied red wine such as a Merlot or a Cabernet Sauvignon. These wines complement the richness of the soup while providing a robust and satisfying accompaniment.Nutritional Information
Calories: 320 kcal | Carbohydrates: 14 g | Protein: 25 g | Fat: 18 g | Fiber: 3 g | Sugar: 5 g
