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My Recipe Box
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Holiday Soup - Variation of Chicken SoupAngie Dellos The little meatballs, spinach, eggs, and cheese added to regular chicken soup make it a “special” or “holiday” soup. Served whenever soup is part of a holiday meal.
Ingredient | | Chicken | | Vinegar | | Salt | | Onions | | Celery | | Carrots | | Salt | | Spinach | | Eggs | | Romano Cheese | | Meatballs |
| | Quantity | | 1 | whole | | small amount | | small amount | | 1 | - | | 4 | stalks (include leaves) | | 4 | - | | 1/4 | cup (or to taste) | | 2 | bunches (may substitute endive) | | 6 | beaten | | 3 | Tbsp. | | 1/2 | lb. Shaped into size of marbles |
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Instructions | Instructions for basic chicken:\r\n Wash chicken thoroughly. Cut at joints. Place chicken into an 8-quart stock pot and cover with water. Boil at a fast pace (for a few minutes). Skim off excess foam until there is no foam left. Reduce heat. Add salt. Let simmer about ˝ hour. Add onion, celery leaves, stewed tomatoes and carrots. Simmer for 1 hour or more until chicken is tender. Turn off heat and set aside. When slightly cooled, remove chicken and vegetables. Shred chicken and cut vegetables into small pieces. Return to soup broth. Ready to eat!\r\n \r\n For special occasions: Clean escarole or spinach. Steam. Squeeze out excess water, chop, and add to broth. Little (marble-sized) meatballs (made from ground chuck) may be added directly to broth, if desired. Cook until meatballs are done. When ready to serve soup, beat eggs, cheese, salt and pepper and drizzle into boiling soup. This mixture will immediately come to the surface cooked. Ready to serve.\r\n \r\n |
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Printable Version