This recipe is for approximately 8 - 9 people.

INGREDIENTS:

SOUP

• 2-3 whole chicken breasts (skin and bones removed)
• 5-6 chicken bouillon cubes
• 2 beef bouillon cubes
• 4 -5 carrots, diced
• 1 medium white onion, chopped
• 4 -5 celery stalks, diced
• 1 head - escarole (Pull leafs apart - and cut into small pieces - rinse under water)
  Escarole is like leaf lettuce - It's wonderful in the soup - but if you can't find it - don't worry
• 1-2 lbs of Acini Di Pepe pasta (very small nugget pasta)

MEATBALLS

• 1 lb extra lean hamburger meat
• 1 egg
• 1/2 cup - Parmesan cheese
• 1 tsp garlic powder
• a dab of pepper
• approximately 2 Tbsp milk
• 1 cup - bread crumbs
• 1 tbs of Worcestershire Sauce
• 1 tbs of Parsley Flakes

Lets make some soup!

• Boil chicken breasts in water until cooked.
• Remove from pan.
• Discard liquid and allow chicken to cool.
• Cover with plastic wrap and refrigerate.
• Place 5-6 quarts of water in an 8 quart pot.
• Add bouillon cubes and bring to a boil.
• Add diced carrots, onion and celery.
• Cook until vegetables are done - approximtely 1 hour.

Do this while vegetables are cooking!

• Mix the hamburger meat with the eggs, milk, Parmesan cheese, bread crumbs, garlic powder and pepper.
• Make LITTLE meatballs about 1 to 1 ½ “
• Boil the meatballs in the soup mixture until the meat is brown ( approx 10 minutes)

• Reduce heat to simmer.
• Shred chicken breasts into chunks and add to the soup.
• Simmer for approx. 1 hour.

• Add escarole to the soup about thirty minutes before serving, so the escarole will have time to wilt.
• After adding the escarole to the soup -
• Cook the pasta - (Acini Di Pepe) in a separate pot until done.
• When done strain the water and return the pasta to the pot.

Are you ready for the best soup in your life?

Suggestions for serving

Then we ladle the soup mixture with some chicken and meatballs into the bowl.

Brenda likes her soup relatively dry - so she does not put much liquid (but lots of vegetables and meat) in it.

I like it soupier - so I put lots of liquid in.

Then put sprinkle with Parmesan cheese and some black pepper and HEAVEN!!!!!

Wish this soup lasted as long as some marriages!

NOTE:

We always cook fresh pasta for the soup when we serve it for the second or third time - although

the pasta from the first serving can be included in the soup and frozen also.

1. Tomato Sauce
2. Meat for the Tomato Sauce
3. Lasagna
4. Veal Vitello
5. Veal Marsala
6. Fettuccine Alfredo
7. Caesar Salad
8. Eggplant Parmigiana
9. Home Page

Food preparation enjoyed by and recipe recorded by Pam Schloeder, Tulsa, OK. 12/6/97