My Ultrasound Of Down Syndrome

onion soup dumplings pot turnips

The basis of any soup or stock has to go "substance", or it becomes little more than hot water.

That theory I took at face value practice.

The recipe itself seems long and complicated, but nothing is further from reality.

Ingredients:

* pitu calella broth (chicken village)

* meatballs *

a

onion * garlic half

* olive oil * salt

and pepper

For the stock:

* pitu calella casing (village chicken)

* pitu calella including giblets neck and legs scalded and peeled

two carrots *

*

a leek an onion *

half red pepper *

half a green pepper *

a turnip *

* a sprig of parsley

* four black peppercorns

* four liters of water

For the meatballs:

* 200 gr minced meat

* 1 / 4 of onion

* 1 egg

* 20 grams of bread soaked in milk

*

parsley * salt and pepper

* oil * flour

Preparation:

For the stock or chicken stock:

put in a pan large housing "Pitu", blanched and peeled legs, neck (neck) and often well clean.
Add the vegetables, plenty of water over high heat and leave half an hour from a boil, skimming constantly.
maintain medium heat two hours.

For the meatballs:

Lightly Poached room brunoise onion finely chopped, add the ground beef, bread crumbs soaked in milk and well drained, parsley and the white.
pepper.
mix together to form little balls of size greater than a large hazelnut, flour and set aside.

For the soup:

In a pot put a dash oil, chopped garlic poached half brunoise fine then also the finely chopped onion, until translucent.

Add the meatballs to cover the entire base of the pot and give a few turns to brown slightly.

Finally add the hot broth and strained, season to taste, bring to a boil and off.

Serve the onion soup accompanied by her meatballs.