Ingredients
Scale
- 4 quarts water
- 4 chicken thighs or 1 split breast
- 2 garlic cloves, peeled
- 1 yellow onion, medium
- 3 celery stalks
- 2 long carrots
- 2 chicken bouillon cubes
- 1/4 tbsp. ground black pepper
- 2 tbsp. salt
Instructions
- Pour the water in a 5 quart pan and turn the burner on medium high to start boiling the water.
- Place the chicken parts in the water and boil for 1 hour.
- As the chicken boils, remove the skin from the carrots and chop into 1/4 inch pieces and set aside.
- Cut the celery and onions into 1/4 inch pieces and set aside.
- Remove the chicken from the water, remove from bone, and chop into small pieces.
- Place the vegetables, bouillon, and garlic and let simmer for 30 minutes.
- Add the chicken and continue to simmer.
- While simmering, combine the meatball ingredients and mix thoroughly.
- Roll the meatballs into 1/4 inch balls and drop into the soup to cook.
- Repeat process until the meatball mix is used.
- Cook soup for an additional half hour.
- Serve over a bowl of pastina and top with oyster crackers and parmesan cheese.
- Category: Soup
- Method: Stovetop
- Cuisine: Italian