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Ingredients
- 8 qt pot
- 4 bone in split, chicken breasts
- 1 large onion, quartered
- 2 stalks celery with the leaves
- 3 cloves garlic
- 4 large carrots
- 3 bay leaves
- Sprig of parsley
- Salt and pepper to taste
- chicken base, optional
- 2 boxes chopped frozen spinanch
- 3 eggs
- 2-3 tbs grated Romano Cheese
- 1/4 cup Ancini di Pepe
Preparation
Step 1
Put washed chicken in the pot. Cover chicken with water. Bring to boil. Skim off foam. Add vegetables and some chicken base if you want. Simmer 1 1/2-2 hours. Strain soup.
Thaw spinach and squeezed out until dry. Put in a bowl. Add 3 eggs and 2-3 tbs of grated Romano Cheese. Mix together until blended. Stir into boiling soup. Add Ancini di Pepi and meatballs.