Famous Homemade Chicken Soup With Meatballs - Italian Style

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 whole chicken
• 1 large onion
• 1 lb carrot, cleaned
• 4 celery ribs, cleaned
• 2 knorr's chicken bouillon cubes
• 1 knorr's vegetable bouillon cube
• 1 (8 ounce) can tomato sauce
• 8 -12 cups water
• 1 lb cooked egg noodles
• 1/2 cup grated parmesan cheese
• 1 lb meatloaf mix (ground lamb beef veal)
• 1 cup seasoned bread crumbs ( or wheat)
• 1 tablespoon granulated garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 1 egg

Recipe

• 1 rinse chicken and clean vegetables.
• 2 cut the tops off the carrots and remove onion skin but keep whole.
• 3 place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• 4 reduce heat and tilt lid to let soup simmer about 4 hours.
• 5 strain fat from top of broth.
• 6 carefully remove vegetables into a bowl to let cool.
• 7 carefully remove chicken, it's hot! and let rest while you strain the broth through a metal strainer into a smaller pot.
• 8 mix all meatball ingredients together in a large bowl, being careful not to over-mix. in a large saucepan, add two or three generous ladles of chicken soup broth.
• 9 form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. add to strained broth.
• 10 while meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• 11 now, i put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (we're italian. cheese goes on everything.).
• 12 i do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. this recipe makes enough for two nights for my family of 5. i freeze half for another time.