Chicken Soup with Tiny Meatballs

hungarian recipes

 

Ingredients:

   
     

2

lb

stewing chicken

4

cup

chicken broth

2 1/2

tsp

basil

1

small

red onion, minced

1

small

bay leaf

1

clove

garlic

1

cup

carrots, sliced

cup

Parsley and celery leaves finely chopped

1

Tbsp

parsnip, finely chopped

Salt and black pepper to taste

Meatballs:

1

cup

finely minced beef

1

large

egg

1

slice

French bread

tsp

garlic powder (optional)

Salt and black pepper to taste

 

Directions:

 

1

Place chicken in water in large saucepan. 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 pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsnip and celery, simmer gently for 10 minutes.

2

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with parsley and celery and serve.


Servings: 6

Yield: 6

Degree of Difficulty

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 1 hour and 15 minutes

Total Time: 1 hour and 30 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

486.12

Calories From Fat (52%)

253.49

% Daily Value

Total Fat 28.01g

43%

Saturated Fat 8.04g

40%

Cholesterol 188.77mg

63%

Sodium 749.9mg

31%

Potassium 500.64mg

14%

Total Carbohydrates 7.34g

2%

Fiber 1.46g

6%

Sugar 1.74g

 

Protein 48.26g

97%

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