Chicken And Egg Soup With Little Veal Meatballs Recipes

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Steps:

• In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
• Shape the mixture into small 1-inch meatballs.
• In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
• Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
• (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

Steps:

• Heat the olive oil in a 10-quart soup kettle. Add the garlic and saute for a minute, then add the veal and brown on all sides. Add the chicken wings and four quarts of water. Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
• Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
• Remove the veal and save for making the meatballs. Strain the soup through a fine sieve. Cool and refrigerate until ready to use.
• When preparing to serve, skim the fat from the surface of the soup. Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs. Cook for 15 minutes.
• To serve, pour the soup in individual bowls. Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.

Steps:

• In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
• Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.