Thursday, April 7, 2011

Italian Chicken Soup with a Stone

This super hearty and healthy soup will fill your tummy and make your kids beg for more. Heres how...

I toss a bunch of veggies, a couple chicken legs and mini meatballs all into a pot of boiling water.  Then I add a Stone to the soup. Yes, a stone!  It's a smooth river rock to be precise.  I tell the family we are having Stone Soup and who ever gets the stone in their bowl gets to pick dessert. The excitement of being the one who gets the stone is enough, but that coupled with the allure of being able to pick the dessert sends my kids into the stratosphere.  Give it a try, you'll see what I'm talking about. 

You'll need:
12 cups water
4 chicken legs, bone in...or any chicken parts with bones in, skin removed
6 large chicken bouillons (make sure they are 1 bouillon to 2 cups water)
4 carrots, peeled and cut into bit size rings
2 hearts of celery, washed and cut into bite size pieces
1 large onion, peeled and chopped into 1 inch pieces
6 red potatoes, washed and cubes into bite size pieces

For the meatballs you'll need:
1 lb turkey chop meat
1 egg
1/3 cup grated cheese
1/4 cup parsley, chopped finely
1 garlic clove minced
Salt and pepper to taste

In a large pot, add water, chicken bouillons, chicken legs and all the veggies and bring to a boil.
In a bowl, mix turkey chopmeat, egg, cheese, parsley, garlic, salt and pepper together, make into quarter size meatballs. I happen to have this adorable elf with tiny hands who rolls my meatballs extra small. When the water is at a boil, reduce to a simmer and add meatballs.  Let it all cook together for 30 minutes.
Serve with a bit of parsley and some additional grated cheese on top, both optional of course.

Cook some pasta, any small cut will do, drain it and add it to the soup just before serving for a little extra something.
Putting meatballs in a rapidly boiling pot of water will break them up, so be sure to bring the boil down to a simmer once you start putting in the meatballs.


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