Chicken & Vegetable Soup With Tiny Meatball
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Chicken & Vegetable Soup With Tiny Meatball
  Chicken    Soups    Pork    Vegetables    Meatballs  
Last updated 6/12/2012 12:48:28 AM. Recipe ID 9560. Report a problem with this recipe.
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      Title: Chicken & vegetable soup with tiny meatball
 Categories: Soups, Chicken, Pork, Vegetables
      Yield: 6 Servings
      3 qt Chicken stock
      1 tb Olive oil
      1 tb Butter
      2 md Onions, diced
      2    Ribs celery, diced
      1 md Carrot, scrubbed and diced
      2 tb Tomato paste
      1 tb Brandy
      1 lg Turnip, peeled and diced
    1/4 lg Butternut squash, peeled,
           -seeded and diced
      1    Thick slice crusty French or
           -Otalian bread
      3 sm Cloves garlic
      1    Egg
     12 oz Boned and skin cooked
           -chicken, coarsely diced
      4 oz Best quality smoked ham,
           -coarsely diced
           Freshly ground black pepper
           Small sprigs fresh basil
           -and/or parsley
           Unbleached all-purpose flour
           Salt to taste
  Bring the stock to a boil in a large soup pot.  Turn the heat down to
  low and let simmer, uncovered, while you continue.
  Heat the oil and butter in a skillet over medium heat. Add the onions
  and saute for 2 or 3 minutes.  Add the celery and carrot; saute for
  another 5 minutes, then add the vegetables to the simmering chicken
  stock along with the tomato paste, brandy, turnip and butternut
  squash. Simmer gently, covered, until the vegetables are tender,
  about 15 minutes.
  Meanwhile, make the meatballs.  In a food processor whizz together the
  bread, garlic and egg for about 30 seconds until a smooth paste is
  formed. Add the chicken, ham, pepper and the basil and/or parsley.
  Pulse-chop 10 to 15 times, then process until a smooth, very thick
  paste is formed.
  Roll the meat paste into balls the size of a large marble. Roll the
  balls in the flour so that they are lightly dusted all over.
  When the vegetables are tender, raise the heat slightly so that the
  soup simmers with a little more intensity. Drop the meatballs into
  the soup and let cook for 5 to 7 minutes. Taste for seasoning and
  adjust if necessary. Be careful not to oversalt as the ham is salty.
  Serve immediately.
  Serves 6 to 8 as an entre with bread and salad.
  NOTE:  This is even better the next day, but first remove the
  meatballs and wrap them separately rather than storing them overnight
  with the broth.
  Dairy Hollow House Soup and Bread, A Country Inn Cookbook by Crescent
  Dragonwagon.  Workman Publishing ISBN: 1-56305-243-1
  Posted by Fred Peters.

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Recipe ID 9560 (Apr 03, 2005)

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