Italian Chicken Soup
by Mary Rogers
Email:theverns223@bellsouth.net

URL Source:
Source: Mrs. Allegretto
Course: Soups/Stews
Cuisine: Italian
Food Group: Poultry
Serves: 12

Ingredients

3 quarts water
1/2 tomato
1 onion, quartered
1 rib celery
1 carrot
1 whole chicken breast
1 small bunch parsley
4 chicken bouillon cubes
Salt & Pepper to taste
1/3 pound(s) ground chuck
1 egg
4 tablespoon(s) grated romano cheese
1/3 cup(s) italian bread crumbs
2 tablespoon(s) grated cheese
2 eggs
2 tablespoon(s) Italian bread crumbs
2 tablespoon(s) water
1 pound(s) Orzo or Acini de Pepe
In a large stockpot, place the water, tomato, onion, celery, carrot, chicken breast, parsley, bouillon cubes, salt & pepper. Bring to boil, cover, and simmer for 1 hour. Remove vegetables & chicken, cool. In a large bowl, mix ground chuck, 1 egg, 4 tbls. Grated romano & 1/3 cup breadcrumbs, form into small balls, drop in soup and continue simmering for 30 minutes. Shred cooled chicken and return to pot. . In a small bowl, beat 2 eggs, 2 T breadcrumbs, 2 T grated romano & 2 T water. Heat a 5-7 pan over medium heat, spray pan with cooking spray, add egg mixture, cook until set. Flip, cook for another minute. Remove from pan and cool. Cut into chunks, add to soup. Cook orzo or acini di pepe in separate pot of boiling salted water until al dente, drain. Put orzo into serving bowl and ladle soup over it, serve immediately.
Notes:Note: Can add mineste or escarole to stock when you add the chicken