My Mother in Laws Chicken and Meatball Soup
From misahungry 15 years ago
- 120 minutes to make
- Serves 10
My mother-in-law wowed me with this recipe when we were on a skiing weekend one winter. I loved it immediately and you will too!
Ingredients
- 3-4 chicken breasts (on or off bone) shopping list
- 4 quarts of chicken stock (or water with 4 chicken bullions) shopping list
- 1 package of fresh or frozen spinach shopping list
- 1 package of your favorite short noodle (bow-ties, shells, etc.) shopping list
- 1 pound ground beef shopping list
- 1 egg shopping list
- 1/4 grated parmesan cheese, plus more for sprinkling shopping list
- 1/2 cup bread crumbs shopping list
How to make it
- Boil the chicken in the stock/water and let simmer four about 45 minutes.
- In the meantime, mix together the ground beef, egg, 1/4 cup grated cheese, and breadcrumbs to form meatball mixture. Make mini-meatballs.
- Remove the chicken from pot when cooked and shred (off the bone). Skim the top of the soup for any "foam".
- Drop mini-meatballs and shredded chicken back into the pot. Let simmer for about 45 more minutes.
- Add spinach in the last 15 minutes before serving.
- Cook noodles separately and add them to each serving soup bowl.
- Sprinkle with more parmesan cheese.
The Rating
Reviewed by 4 people-
Sounds very familiar with Italian Wedding soup. Yummy!!
leroux
in Surfside Beach loved it
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sounds very delicous thanks high5
momo_55grandma
in Mountianview loved it
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