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 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.

--MEATBALLs -- 1 c. finely minced beef
1 egg
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.





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