I have to say I am amazed at what lovely eggs they are blessing us with. This is a rather large stoneware bowl. It is the old Mayflower Corgi Club pottery pasta bowl. I'd say the eggs would be sized as 'large.' It seems like it took such a long, long time for them to start laying. Has anyone else ever had hens that didn't lay until they were almost a year old? I understand they should have started when they were about 6 mos. old for this breed, the Silver Laced Wyandottes. Oh well, late bloomers I guess. Maybe just the long dark Winter.
- 1 large can (48 oz) of College Inn Light & Fat Free 50% less sodium Chicken Broth
- approximately 1 pound of boneless chicken breasts, either thin sliced or split are fine, cut into bite sized pieces. (*hint: do you have a kitchen scissors? After washing the chicken, you can use your scissors to cut it into small pieces quickly and right over the pot! These scissors should be washed thoroughly before and after use and only used for cooking)
- 1 pound of fresh carrots, peeled, rinsed and cut into bite-sized pieces
- 5 or 6 ribs of celery, washed and cut into 1/2 inch pieces. Include some of the tender light green ones from the center, including the light tender leaves.
- 2 medium or 1 large onion, chopped
- 1 pound of the leanest ground beef
- 1/2 cup of flavored or seasoned breadcrumbs
- 1/2 cup grated romano or parmesan cheese (better cheese makes better meatballs) and more for topping the soup later.
- 1 fresh egg
- milk (you can substitute water)
- one 8 oz. can tomato sauce
- Spices and seasonings: dried basil, dried oregano, dried parsley flakes, garlic powder, sea salt and ground black pepper
- 12 oz. small egg bow-ties pasta
- fresh cold water
After about 10 minutes (it will take longer than this to do your meatballs so keep an eye on the veggies.) Add your chicken broth, tomato sauce, chicken, about a tablespoon each of dried basil, oregano and parsley flakes, about 2 teaspoons of garlic powder and a good pinch of sea salt and ground black pepper. We want to cook the chicken here. Check it in about 20 minutes or so. Keep the soup pot on a very low simmer while you are finishing up your meatballs. *Variation note: if you have it on hand, and if you like it, you can add a few handfuls of chopped fresh escarole here. Once the meatballs are cooked, rinsed and drained, add them to the soup. Continue simmering for about 10-15 minutes. The soup should look a bit 'watery' at this point but will come together after you add the pasta. If you think you've boiled out too much liquid, you can always add a bit more water and a chicken boullion cube or a small can of chicken broth if you have it, but as long as there is enough liquid to cook your pasta, I would leave it alone. This is a hearty soup.