Antoinette Iacocca's Italian Meatball Soup
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1 (4 lb.) stewing chicken or large fryer
1 onion, quartered
1 lg. carrot, cut in chunks
1 lg. rib celery, cut in chunks
Salt and freshly ground pepper, to taste
1 lb. veal, finely ground
1 lg. egg
1-1/2 tbsp. Parmesan cheese, grated
1 tbsp. fresh parsley, minced
1/2 lb. sm. pasta squares
Additional grated Parmesan cheese
In large soup kettle or pot, combine chicken, onion, carrot and celery. Cover with cold water and bring to a boil. Season with salt and pepper to taste and simmer about 2 hours, until stock is reduced and chicken is very tender. Remove chicken and strain stock into large bowl. Skim off most of fat on top. Remove meat from chicken bones. Shred enough chicken to make 1 cup; add to stock.*
In medium bowl, combine veal, egg, parmesan cheese and parsley; mix thoroughly and form into tiny meatballs about the size of large marbles. Return defatted stock to pot and bring to a boil. Drop in meatballs and pasta squares and simmer 20 minutes. Ladle into soup bowls and sprinkle with grated Parmesan.
* Save remaining chicken for another recipe, such as chicken salad.
From a story about Lee Iacocca's sideline of Italian foods.
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