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1
Rinse chicken and clean vegetables.
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2
Cut the tops off the carrots and remove onion skin but keep whole.
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3
Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
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4
Reduce heat and tilt lid to let soup simmer about 4 hours.
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5
Strain fat from top of broth.
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6
Carefully remove vegetables into a bowl to let cool.
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7
Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
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8
Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
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9
Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
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10
While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
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11
Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
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12
I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.
