FROM DANTE PULEIO, ARTISTIC DIRECTOR OF LIMÓN DANCE COMPANY
SERVES:
8 - 12
PREP TIME:
30 MIN
TOTAL TIME:
3 HRS 30 MIN
INGREDIENTS FOR THE MEATBALLS
¼ cup of water
1 onion chopped finely
2 tbsp of parmesan cheese
2 cloves of garlic chopped finely
¼ cup of bread crumbs
1 tbsp parsley
salt and pepper to taste
Combine all ingredients in a large bowl and kneed thoroughly. With wet hands roll the mixture into little balls and set aside.
INGREDIENTS FOR THE SOUP
noodles, pre-cooked
3 carrots, cut into large pieces
can of whole peeled tomatoes
4 chicken bouillon cubes
1 onion, cut into large pieces
2 leeks, cut into large pieces
1 stalk of celery, cut into medium pieces
salt and pepper to taste
Put whole chicken in a large pot and cover with water. Bring to a boil.
As water is heating, add carrots, celery, onion, leeks, and the can of tomatoes (after crushing with your hands).
Leave it at a low boil and simmer for 2 ½ hours.
Strain the soup.
Clean the chicken and return meat to the broth.
Mash carrots and tomatoes, return to the broth.
Cook the meatballs in the broth.
Now you can add any additional finely chopped vegetables to the broth if desired.
Add cooked noodles to the soup before serving. Enjoy!
