cold water, drain well; add to chicken mixture.   Add mayonnaise, mix well.

Serve with crackers and lettuce or in po c ket bread.



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------------------- - ---------------- 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



Place chicken in water in large s aucepan.   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 p an.   Cool a nd careful l y skim fat

from surface of soup.   Bring soup to a boil and add onions, carr o ts, parsley and celery, simmer gently for 10 minutes. --MEATBALLS:--



1 c. f i nely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper



Mix beef with egg, b read, salt and p e ppe r .   Form into small meatballs, add meatballs to soup and simmer for 35 min u tes.   Mea n while, skim and bone the chicken.   Cut meat into small piece s .   Garnish the soup with ch i cken and




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