fbpx

The Rhythm Is Life Steel Band – June 8th  More info here

Calabrian Holiday Soup

Ingredients

  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 3 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2-1/2 teaspoons pepper, divided
  • 1 pound lean ground beef (90% lean)
  • 3 cups uncooked instant rice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 large eggs, beaten

Directions

Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls.

Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through.

Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.

Summer Hymn Sing

Let us know what you would like to sing in Worship this summer!

Online Check-in