Nonnax9's Blog

This is a dish that is hard to make in small quantities as it takes a lot of
chicken to get the flavour in the soup.
I use chicken pieces so that I have only the bits that everybody wants.
Several chicken pieces – say 4 drumsticks
6 wings
1 whole breast ( the bones are necessary )
and about 300 to 400 grams of giblets and
livers. These really give the soup a strong
chicken flavour.
2 carrots – sliced
couple of sticks of celery – sliced
couple of onions – finely chopped
couple of tomatoes – chopped ( I usually use canned tomatoes )
pepper to taste – just a sprinkle
parsley – several whole stalks
Put all ingredients in saucepan with plenty of water and bring to boil,
then reduce to simmer.
In the meantime, make the meatballs –
quantity of good minced beef – usually about 500 grams – this makes
about 18 meatballs.
About 4 slices of bread – crumbed.
About 1 or 2 cups of PECORINO cheese ( pecorino gives the best flavour –
not parmesan or romano although these will do in a pinch)
sprinkle of pepper
some beaten egg – 1 whole egg is usually too much and will make the
mixture too sloppy.
Combine all these ingredients well and make into meatballs – use your
hands.
When the soup is boiling well drop the meatballs into the pot carefully, a
few at a time and just give a gentle stir.
After about half an hour just try the taste and if necessary add some
chicken stock or about a dessert spoon of Vegemite if required.
About half an hour before serving transfer some soup without the solids
to a big saucepan and when it comes back to the boil add some small
pasta. Simmer well, stirring frequently, until pasta is cooked al dente.
Serve with meatballs etc.
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