Sunday Soup Recipe
Sunday Soup is an amazingly easy to prepare appetizer which cannot just escape your guest's attention in any party. Try this delicious Sunday Soup; I am sure you will get a huge fan following for this!
Ingredients
| Water | 8 Cup (16 tbs) | |
| Chicken | 1 pound, cut into pieces | |
| Carrot | 1 , peeled | |
| Onion | 1/2 Small, chopped | |
| Parsley sprigs | 1 | |
| 1/2 cup leafy celery tops | ||
| Garlic | 1 Clove (5gm), crushed | |
| Thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Peppercorns | 6 To taste, crushed | |
| 1 slice white bread, crusts removed | ||
| Milk | 2 Tablespoon | |
| Ground beef | 1/4 pound | |
| Dash of nutmeg | ||
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| Flour | 3 Tablespoon | |
Directions
Place the water, chicken, carrot, onion, parsley, celery, garlic, thyme, bay leaf, salt and peppercorns in a heavy pan and bring to a boil.
Lower the heat, cover and simmer slowly 2 hours.
Soak the bread in milk and blend with the ground beef, nutmeg, salt, pepper and flour.
Knead into a stiff mixture and shape into small balls.
Strain the the broth and return the broth to the pan.
Cut the chicken meat into small pieces and slice the carrot.
Simmer the meatballs in the broth for 30 minutes.
Add chicken meat and carrot and cook, 5 minutes more.
Lower the heat, cover and simmer slowly 2 hours.
Soak the bread in milk and blend with the ground beef, nutmeg, salt, pepper and flour.
Knead into a stiff mixture and shape into small balls.
Strain the the broth and return the broth to the pan.
Cut the chicken meat into small pieces and slice the carrot.
Simmer the meatballs in the broth for 30 minutes.
Add chicken meat and carrot and cook, 5 minutes more.
Chef
