cold water, drain well; add to chicken
mixture.
Add mayonnaise, mix well.
Serve with crackers and lettuce or in po
c
ket bread.
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CHICKEN SOUP WITH TINY MEATBALLS
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
s
aucepan.
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
p
an.
Cool
a
nd careful
l
y skim fat
from surface of soup.
Bring soup to
a boil and add onions, carr
o
ts, parsley and celery,
simmer gently for
10 minutes. --MEATBALLS:--
1 c. f
i
nely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg,
b
read, salt and p
e
ppe
r
.
Form into small meatballs, add meatballs to soup and simmer for 35 min
u
tes.
Mea
n
while, skim and bone the chicken.
Cut meat into small piece
s
.
Garnish the soup with ch
i
cken and
serve.
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