Everyone who tries this will shout Gratzie!
Complexity Level: Intermediate
Complexity Level: Intermediate
What You Need:
Stock:
1 whole Chicken
1 1/2 cups Diced Celery
4 cloves Garlic, Minced
1 tbsp Salt
5 Bay Leaves
1 tsp Black Pepper
1 1/2 cups Diced Carrots
1 Yellow Onion, chopped
Meatballs:
1 lb. Ground Beef (turkey or chicken ok too)
2 Eggs
1/4 cup Parmesan Cheese, grated
1/2 cup Italian Bread Crumbs
1/2 tsp Black Pepper
1/2 tsp Salt
Final Touches:
1 bunch Kale, chopped
10 oz. Pastini Pasta
1/2 cup Parmesan Cheese
To start, place about 3 quarts of water and all the above stock ingredients into a large soup pot. Bring to boil and cook 1 hour. Remove chicken to cool and leave soup on simmer.
Meanwhile, mix the meatball ingredients and roll into meatballs. The smaller the better. After chicken is removed from the soup pot, add the raw meatballs and kale and return the pot to a boil. Once a boil, lower to medium.
Pull and debone the chicken. Add the pulled chicken, the remaining parmesan cheese, and pastini to the soup pot. Cook another 7 minutes and serve. Excellent as a leftover soup for days to come too!! Hearty, tasty, and full of flavor!
Enjoy!
XOXO,
Aimee:
ReplyDeletethanks for sharing! My Noonie (Me too) used to put raw eggs in the hot soup and swirl it around. Adds a great final touch coming from an Italian!
How interesting! My husband's family are from Italy, well his entire mother's side, and they too say that an egg will really thicken and silken the soup. His Noonie was quite the cook. I have heard stories about her constant shouts to "mangia mangia" and bowls of pasta and soups. I must say Gratzie Bella,I am so glad you stopped by. I love to share a good moment of nostalgia with a friend. Have a wonderful weekend!
ReplyDeleteThat is a very interesting soup!
ReplyDeleteJennifer --
ReplyDeleteThis soup embarks upon a worldly mission to take your taste buds to Italy and back!
(too much?) -- Try it out! Its fantastic!