PASTINA CHICKEN SOUP RECIPES

Steps:

• Place the chicken into a saucepan along with 5 cups of water (1.1 litre/1182.9 ml) Bring to the boil over high heat, then reduce. Skim off any foam and discard. Add the onion, olive oil, salt, garlic powder and pepper. Stir, bring back to a slight boil, reduce to medium low, cover. and simmer for 10 minutes.
• Add the carrots, celery, garlic and tomato paste, giving it all a good stir to blend in the tomato paste. Bring to a gentle boil. Reduce to low, cover, and simmer on medium low for 30 minutes.
• Taste and adjust seasoning as required.
• Remove chicken to a bowl. Add the pasta and bring to a gentle boil. Cover and cook on medium low for the time required as per the package of pasta.
• Shred the chicken. Return to the soup along with the parsley. Stir, cover, and simmer for a few minutes.
• Serve ladled into heated bowls, topped with freshly grated Parmesan cheese.

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).