Great Hot Recipes
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CHICKEN MEATBALL SOUP
1 whole stewing chicken (approximately
2 to 3 pounds)
5 to 6 carrots
2 carrots
3 stalks celery
Bread crumbs
Grated cheese
Salt
1 egg
Rinse chicken under water. Rub chicken with salt to clean, (don't forget to salt the cavity). Do this under running cool water. Place chicken in large pot and add water to about 3/4 full. Bring to a full boil and skim the foam from the top. Lower heat to medium. Cook for 1 hour and skim top of any foam. Cut carrots into slices and place in pot and cook another half hour. In the meantime, peel potatoes and cut into bite size cubes. Do the same for the celery. Add to the stock. When carrots and potatoes are cooked, remove chicken. Remove meat from bones and cut into small pieces. Set aside. Salt broth sparingly. In a medium bowl, add egg, 1/4 cup water, bread crumbs, grated cheese and chicken. Mix together and form small meatballs. You may need to add more water and another egg depending on how much chicken there is. Add meatballs to soup, simmer for 10 minutes and serve.
MEATBALL SOUP
1/3 c. Pepperidge Farm cornbread
dressing
1/4 c. milk
1 egg
1 pkg. Lipton Onion Soup mix
1 1/2 lb. hamburger
2 1/2 c. mashed tomato
2 c. water
1 pkg. frozen vegetables
Season to taste
Mix the cornbread dressing, milk, egg and 2 tablespoons of the onion soup mix together and let set for a few minutes. Add hamburger, mix together until well combined and form into small meatballs. Put the remaining soup mix into a kettle. BREAK UP the mashed tomatoes and stir together with the soup mix. Add water and frozen vegetables. Bring to a boil and drop in the meatballs. Simmer for 2 hours. Season to taste with spices of your choice.