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Ingredients
- 2 whole chicken breasts (bone-in, skin on)
- 2 stalks + 3 cups small chopped celery
- 3 bunches Endive
- 1.5 lbs ground beef
- 9 eggs
- 64 oz. chicken broth
- 2/3 cup Parmesan Cheese
- Parsley
- Salt
- Pepper
- Bread Crumbs
Details
Preparation
Step 1
Boil the 2 whole chicken breasts with 2 stalks of celery, salt and pepper for 2 hours. Save water. Allow chicken to cool and then shred chicken meat.
Meatballs:
combine ground beef, 4 eggs (lightly beaten), salt, pepper, parsley and bread crumbs. Form small meatballs, boil in water and set aside.
Boil 3 cups of finely chopped celery until cooked. Strain and set aside.
Boil chopped endive in water until starting to become tender. Strain and set aside.
Add Chicken broth to the saved chicken water. Add cooked celery, endive, meatballs, shredded chicken meat to stock. Boil for 1/2 hour.
Beat 5 eggs, mix in some water and 2/3 cup parmesan cheese.
Boil soup really hard and slowly drizzle the egg mixture into the soup, stirring constantly. Cook for 20 more minutes.
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