My Mother In Laws Chicken And Meatball Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
|
My mother-in-law wowed me with this recipe when we were on a skiing weekend one winter. I loved it immediately and you will too! Ingredients:
3-4 chicken breasts (on or off bone) |
4 quarts of chicken stock (or water with 4 chicken bullions) |
1 package of fresh or frozen spinach |
1 package of your favorite short noodle (bow-ties, shells, etc.) |
1 pound ground beef |
1 egg |
1/4 grated parmesan cheese, plus more for sprinkling |
1/2 cup bread crumbs |
Directions:
1. Boil the chicken in the stock/water and let simmer four about 45 minutes.
2. In the meantime, mix together the ground beef, egg, 1/4 cup grated cheese, and breadcrumbs to form meatball mixture. Make mini-meatballs.
3. Remove the chicken from pot when cooked and shred (off the bone). Skim the top of the soup for any foam .
4. Drop mini-meatballs and shredded chicken back into the pot. Let simmer for about 45 more minutes.
5. Add spinach in the last 15 minutes before serving.
6. Cook noodles separately and add them to each serving soup bowl.
7. Sprinkle with more parmesan cheese.
|
|