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Old 05-20-2005, 09:09 PM   #1
Senior Cook
Join Date: Mar 2005
Location: OH
Posts: 399
Tuesday Night Meatball Soup

Tuesday Night Meatball Soup

1/4 cup finely chopped fresh Italian parsley leaves
1 egg
2 tablespoons grated Romano cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
8 ounces ground beef or a mix of ground beef and ground pork
3 cups homemade or canned chicken broth
3 cups water
2 large carrots (peeled and trimmed), cut into 1/2-inch round circles
2 celery ribs, trimmed and sliced
3 pound chicken (cut in half and cut & use 4 pieces)
1 cup alphabet (or tubettini or orzo) pasta
1 cup diced fresh or canned Italian tomatoes
Grated Romano cheese

To make the meatballs: Beat the parsley, egg, cheese, salt, and pepper together in a mixing bowl until the egg is well beaten. Crumble the ground meat into the bowl and mix everything together until blended Chill the mixture for 4 hours or as long as overnight.

To make the soup: Heat the broth, water, carrots and celery in a 5-quart sauce pot over high heat until boiling. Add the chicken pieces and return to a boil. Adjust the heat so the liquid is simmering, and cook, skimming the surface occasionally, until the chicken is cooked through, about 40 minutes. Scoop the chicken pieces onto a plate and let them cool.

Meanwhile, form the meatball mixture into 3/4-inch meatballs, rolling them smooth between your palms. Cover with plastic wrap and refrigerate if you're not using right away.
Pick the meat from the chicken bones and finely shred it. Add as much or as little as you like to the soup. ( The soup can be prepared to this point up to 2 days in advance. Bring it back to a simmer before continuing.) Adjust the heat so the soup is at a gently boil and stir in the pasta, tomatoes and meatballs. Cook, gently stirring often, until the pasta is tender and the meatballs are cooked through, about 8 minutes.
Ladle into warm soup bowls and pass the grated cheese separately.

Makes 8 servings

Source: Mom's Secret Recipe File - Chris Styler

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