Chicken Soup with Chicken Meatballs and Pastina
- 3 quarts roasted chicken stock ( see recipe)
- 2 cups of cut-up chicken (use chicken set aside from stock recipe)
- 1 egg yolk
- 2 scallions, minced
- 1 tablespoon minced Italian parsley
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup Romano cheese
- 1⁄2 teaspoon Kosher salt
- Cracked pepper
- 1 cup uncooked pastina, orzo, or any small pasta
- 2 tablespoons finely chopped chives or parsley (or both)
- 1 (4 to 5 pound) roasted chicken, homemade or store bought
- 3 garlic cloves, skin on, smashed
- 1 Tablespoon table salt
- 4 slices fresh lemon
- 2 medium-size onions, cut in half, skin on
- 4 medium carrots, peeled and chopped in quarters
- 6 pieces of celery, tops on cut in quarters
- 1⁄2 bunch of Italian parsley, rinsed
- 3 quarts water
1. Make chicken stock: (see recipe)
2. In a food processor combine the chicken, egg yolk, scallions, parsley, Parmesan and Romano cheese, salt, and pepper to taste.
3. Process until the chicken pieces are small.
4. Finish mixing everything together with a spatula.
5. Do not over process, and do not over mix.
6. Shape the mixture into tiny meatballs about the size of a large purple grape. Set aside.
7. Cook pastina or desired small pasta according to package directions, drain rinse, and set aside.
8. Bring the chicken broth to a gentle boil; then bring to a simmer and add meatballs (boiling will break up the meatballs)
9. Cook for 10 minutes.
10. Add the cooked pastina, and heat through until hot.
11. Taste and adjust seasoning as needed.
12. Sprinkle chopped chives and cracked pepper on top.
13. Garnish with parsley and scallions.
14. Serve piping hot with bread
Directions for Roasted Chicken Stock
1. Remove the meat from the bones of the roasted chicken.
2. Place meat in a bowl, cover and refrigerate.
3. In a large stockpot combine the chicken bones, onions, carrots, celery, parsley, garlic, salt, lemon slices, and peppercorns.
4. Add 3 quarts of water.
5. On high heat bring the soup to a boil; then turn the heat down to a gentle simmer.
6. Cover the pot and simmer for 1 hour.
7. Pour the soup through a colander into a large pot to separate the broth from the bones and vegetables; discard the bones and vegetables.
(If you are going to put the stock in the fridge instead of using it right away, make sure you cool it to room temperature before you do.)
(Pour the cooked stock into a container cover, and refrigerate. It will last for a week in the refrigerator and up to 3 months in the freezer. If you have refrigerated the stock overnight, you will notice that all of the fat has risen to the top. Simply skim it off the top and discard.)
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