Holiday Soup Recipe - chicken necks

Method

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