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- 1-1/2 or more split chicken breasts
- 8 cups (1900 ml) chicken broth
- 8 cups (1900 ml) water
- salt, black pepper and celery seed to taste
- 1 pound ground beef
- 2 eggs, slightly beaten
- 4 tbsp (60 ml). fine dry bread crumbs
- 1/4 cup (60 ml) grated parmesan cheese
- 1/2 tsp (2 ml). minced garlic
- 1 tsp (5 ml). dried basil
- 1 tsp (5 ml). onion powder
- 10 oz (280 grm). fresh escarole or spinach, cut into several small pieces
- 1 cup (225 ml) ancini de pepe, pastina or orzo
- 1 cup (225 ml) chopped onions
- 1 cup (225 ml) chopped zucchini
- 1 cup (225 ml) chopped carrots
- Bring chicken broth and water to a boil in an 8-quart pot.
- Add split chicken breasts, salt, black pepper and celery seed.
- Simmer over medium heat until chicken is cooked.
- Remove chicken when cooked, skin, debone and cut chicken into tiny bite-sized pieces and set aside until later.
- Taste broth and add chicken bouillon cube if necessary.
- Meanwhile in a large bowl, mix ground beef, eggs, breadcrumbs, parmesan cheese, garlic, basil and onion powder.
- Form small meatballs (1/2"-3/4" in size).
- Cook over medium heat in 2 tbsp (30 ml). of olive oil, until cooked.
- Turn up heat and brown.
- Drain on paper towels and set aside until later.
- Add pasta and cook 5 minutes.
- Add escarole or spinach and simmer 5 minutes.
- Meanwhile saute vegetables in 1 tbsp (15 ml).olive oil, for about 5 minutes, until almost tender.
- Return chicken to broth, add meatballs and vegetables and simmer 5 minutes longer.
- Serve sprinkled with grated parmesan and/or romano cheese.
- All my family and friends that I've served this to loved it and ask for the recipe. It takes a little effort but is worth it and there is plenty for a crowd. It's a version I came up with one day after taking all the things I liked best from other recipes I had found.
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