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Ingredients

1 frying chicken
2c chopped celery
5 quarts of water
2 c. yellow onion, chopped
1 pound mini-Roman Italian Meatballs
1 1 / 2 T. dried basil
1 ton of fresh parsley, chopped
2 T. chopped garlic
January 10-oz package. frozen chopped spinach


1 / 2 lb of pasta acini Pepe
1 / 4 cup Romano cheese + extra for garnish
1 T. salt
1 T. pepper

Preparation method

Simmer chicken in water for one hour.

Remove from heat. Let the chicken cool, then reverse and return meat to broth. Do not overload the stock, but you can browse all the froth height.

Add the onions, celery, spinach, meatballs, basil, parsley, salt, pepper and garlic and cook for another hour.

Add acini de Pepe and romano cheese, and simmer for 15 minutes.

Serve adding Romano cheese on top and garnish.

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