CHICKEN SOUP WITH TINY MEATBALLS by www.country-cooking.com
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.
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