CHICKEN SOUP WITH TINY MEATBALLS
- 2 lb. stewing chicken
- 4 c. water
- 2 1/2 tsp. basil
- 1/2 lb. sm. onions
- 1 bay leaf
- 1 clove garlic
- 5 carrots, sliced
- Parsley and celery leaves
- MEATBALLs
- 1 c. finely minced beef
- 1 egg
- 1 slice crumbly white bread
- 1/2 tsp. salt
- Freshly ground black pepper
Instructions:
For this delicious chicken soup recipe, first you have to place the  chicken in water in a large saucepan. Add salt, pepper, basil, bay leaf and garlic.
- Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
- Remove chicken from pan. Cool and carefully skim fat from surface of soup.
- Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.
- MEATBALLs
- Mix beef with egg, bread, salt and pepper.
- Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
- Meanwhile, skim and bone the chicken.
- Cut meat into small pieces.
- Garnish the soup with chicken and serve.