Here is a little twist to chicken soup – and I am sure you will love it! It is great for dinner – even in the summer – especially on a cool rainy day. Add a sandwich and presto – great dinner fast and easy!
Little homemade meatballs are a real treat in this dish and are very easy to make. You roll them and toss them into the soup as it cooks. And as for the pasta – use whatever you have on hand – any variety will work well!
Italian Chicken Soup:
2 – 900 ml cartons of chicken broth
1-1/2 teaspoon of Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and basil)
2 cups of bite size pasta
1 teaspoon of dried basil
1/2 teaspoon of salt
1/2 cup of freshly grated Parmesan cheese
1 lb. of ground chicken or beef
2 large tomatoes – chopped
1 zucchini – chopped
1 medium size carrot – thinly sliced
Pour broth into a large saucepan and set over high heat. Add Italian seasonings and bring to boil. Measure out uncooked pasta. If using spaghetti or lasagna, break into small pieces. When broth boils, stir in pasta and reduce heat to medium.
Immediately crack the egg into a large bowl. Sprinkle with basil, salt and Parmesan. Whisk until mixed.
Crumble in chicken or beef meat. Using a fork or your hands, work in until evenly mixed. With wet hands, form the meat mixture into small balls about the size of a cherry and drop right into soup as each is formed. Stir occasionally. Then add chopped tomatoes and zucchini . Continue to boil gently until pasta and vegetables are cooked through. Total cooking time for pasta will be at least 10 minutes.
Serve warm with your favourite sandwich or cheese bread and enjoy!
If you would like direction for great sandwiches, check out: