2 pounds stewing chicken
4 cups water
2 1/2 teaspoons basil
1/2 pound sm. onions
1 bay leaf
1 clove garlic
5 carrots — sliced
Parsley and celery leaves —meatballs— 1 cup beef — finely minced
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
freshly ground black pepper
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele ry, simmer gently for 10 minutes.
MEATBALLS: Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea tballs 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.
busted by sooz