Holiday Soup Recipe

• 3 to 4 lbs. chicken necks & backs
• 2 lg. chicken breasts
• 1 lg. onion, minced
• Leaves from bunch of celery, minced
• Salt & pepper to taste

1. FOR BROTH: In large pot, boil chicken parts with onion and celery.
2. Skim off foam when water comes to a boil.
3. Reduce heat and allow chicken to simmer about 2 1/2 hrs.
4. Remove breasts when tender and set aside to cold.
5. When broth is ready, remove chicken parts and pour broth through strainer into clean pot.
6. FOR MEATBALLS: Mix grnd beef, Large eggs, cracker crumbs and spices.
7. Mix thoroughly.
8. Using 1/2 tsp.
9. measure form balls and drop into boiling broth.
10. Cook till balls are done.
11. Let broth cold and skim off the fat, leaving 1 tsp.
12. for flavor.
13. Chop endive into small pcs and cook in boiling salted water till tender.
14. Drain endive and add in to broth.
15. Remove meat from chicken breasts, chop and add in to broth mix.
16. FOR EGG PIZZA: Break Large eggs into medium bowl or possibly blender.
17. Beat well and add in remaining ingredients.
18. Heat butter in frying pan.
19. Pour in egg mix and cook over low heat till golden.
20. Sprinkle dry parsley on top while frying.
21. Make several large egg pizzas from batch.
22. Turn out onto cutting board.
23. Let cold and cut into small squares and add in to soup.
24. Pizzas can be added just before heating soup to serve.
25. Serves 8.

chicken necks, chicken breasts, onion, celery, salt

Taken from cookeatshare.com/recipes/holiday-soup-16478 (may not work)