| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Veal; ground |
| 1/2 |
lb |
Pork; ground |
| 1/2 |
lb |
Beef; ground |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
ts |
Farina |
| 3 |
|
Eggs; beaten |
| 1/3 |
c |
Milk |
| 1 |
ts |
Parsley flakes |
|
|
Garlic powder |
| 3 |
tb |
Butter |
| 1/2 |
c |
Romano or Parmesan cheese |
| 2 |
c |
Bread crumbs |
| 3/4 |
c |
Parmesan cheese |
| 1/2 |
ts |
Parsley flakes |
| 1/4 |
ts |
Poultry seasoning |
| 1/4 |
ts |
Onion powder |
| 3 |
|
Eggs; beaten |
| 1 |
ts |
Water |
| 1 |
tb |
Butter; melted |
| 1 |
pn |
Baking powder |
|
|
Salt and pepper |
| 1 |
|
Whole chicken |
| 2 |
qt |
Salted water |
|
|
Celery; cut in small pieces |
|
|
Onions; cut in small pieces |
INSTRUCTIONS
MEATBALLS
FRITTATA CUBES
BROTH
Meatballs: Mix together all ingredients well with floured hands and roll
into tiny meatballs the size of marbles. Should be soft, but firm. Brown
meatballs in 3 tablespoons butter. Add meatballs and diced chicken to
broth.
Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325
degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to
soup before serving. Broth: Boil whole chicken until tender in 2 quarts
salted water. Set aside chicken to cool. Debone chicken and cut up in small
cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add
celery and onions. Cook until tender.
Note: Should be a thin soup. May add shredded escarole, endive or diced
carrots.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
<diane@keyway.net> on Nov 3, 1997
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