Source:

Regina

Serves/Makes:24 cups

Ingredients

• 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

Preparation

• 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.

Comments

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.