Chicken-Vegetable Soup
with Meatballs
by Kate Heyhoe
Serves 4
This is one of those immensely satisfying soups, with a hearty broth enriched by the juices of the meatballs as they cook.
1 recipe Meatballs Simmered in Broth,
using only half the meatballs and all the cooking broth
1/2 onion
2 stalks celery, preferably with leaves
2 carrots
2 cloves garlic
1 tablespoon olive oil
1 (6-ounce) package sliced mushrooms
1 (15-ounce) can garbanzo beans,
drained and rinsed (optional, or other beans)
1/2 cup tiny pasta, like alphabet or orzo
Dice the onion, celery, carrot and finely chop the garlic.
In large saucepan, heat the oil over medium heat. Add the onion and sauté 1 to 2 minutes. Add the celery, carrot and garlic and sauté until the vegetables are soft, stirring occasionally. Stir in the mushrooms and cook just until the mushrooms soften.
Heat the chicken broth from the meatball preparation until just boiling. Add the sautéed vegetables, garbanzo beans, and pasta. Simmer until the pasta is tender. Add the meatballs (half of the original batch) and cook just until the meatballs are warmed through. Serve the soup hot, with crusty bread and grated cheese on the side.
Kate's Global Kitchen
Kate's Global Kitchen for September, 2000:
9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way
Copyright © 2000, Kate Heyhoe. All rights reserved.
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This page created September 2000
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