Source: " Jewish Cooking in America " by Joan Nathan, Knopf, 1994 Season the chicken, giblets and extra wings with salt and pepper and saute in oil over medium heat in a Dutch oven. Remove from pan and set side. Add chopped onions to the pan and cook until golden ( do not use the grated onion yet) Drain. add the chicken, garlic, giblets, extra wings, tomato sauce, water and additional tomato sauce, if necessary., so that liquid comes 2/3s up the sides of the chicken parts. Cover and simmer gently for 20 minutes. In the meantime, make the meatballs, mixing together t he ground beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah meal and salt and pepper. Form into tiny meatballs( walnut sized). Add to chicken, pouring in more water or tomato sauce if evaporated. Simmer covered for 20 or 30 more minutes, or until meatballs are done. Serve with rice, noodles or chinese noodles. Posted to JEWISH-FOOD digest by "Thelma S. Rifkind"
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|Serving Size: 1 Serving (834g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 66 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 264.4mg||81 %|
|Sodium 3477.3mg||120 %|
|Potassium 2212.6mg||58 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 25.4g|
|Protein 16.4g||23 %|
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Calories per serving: 244
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