2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil.
Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.
1 c. finely minced beef
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper.
Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
Meanwhile, skim and bone the chicken. Cut meat into small pieces.
Garnish the soup with chicken and serve.