| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Jewish |
|
8 |
servings |
INGREDIENTS
| 1 |
|
3-lb chicken; cut into 8 portions with giblets, (no liver) |
|
|
One package extra giblets |
| 6 |
|
Wings; ( about two lbs.) |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Oil; (vegetable) |
| 4 |
md |
Onions; peeled and finely chopped, plus 1/2 onion, grated |
| 2 |
|
Cloves garlic; peeled, (can use more) |
| 3 |
c |
Tomato sauce |
| 1 |
c |
Water |
| 2 |
lb |
Ground beef; (I use 1/2 turkey and 1/2 veal) |
| 2 |
md |
Eggs |
| 1/4 |
c |
Bread crumbs or matzah meal |
INSTRUCTIONS
Source: " Jewish Cooking in America " by Joan Nathan, Knopf, 1994
Season the chicken, giblets and extra wings with salt and pepper and
saute in oil over medium heat in a Dutch oven. Remove from pan and
set side.
Add chopped onions to the pan and cook until golden ( do not use the
grated onion yet) Drain. add the chicken, garlic, giblets, extra
wings, tomato sauce, water and additional tomato sauce, if
necessary., so that liquid comes 2/3's up the sides of the chicken
parts. Cover and simmer gently for 20 minutes.
In the meantime, make the meatballs, mixing together t he ground
beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah
meal and salt and pepper.
Form into tiny meatballs( walnut sized). Add to chicken, pouring in
more water or tomato sauce if evaporated. Simmer covered for 20 or 30
more minutes, or until meatballs are done. Serve with rice, noodles
or chinese noodles.
Posted to JEWISH-FOOD digest by "Thelma S. Rifkind" <bh301@lafn.org>
on Jan 06, 1999, converted by MM_Buster v2.0l.
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