Meatballs: Mix together all ingredients well with floured hands and roll into tiny meatballs the size of marbles. Should be soft, but firm. Brown meatballs in 3 tablespoons butter. Add meatballs and diced chicken to broth. Frittata Cubes: Mix all together. Pour into baking sheet. Bake at 325 degrees for 10 minutes. Cool and cut into tiny 1/2-inch squares. Add to soup before serving. Broth: Boil whole chicken until tender in 2 quarts salted water. Set aside chicken to cool. Debone chicken and cut up in small cubes. Strain broth and reserve. Add to large kettle. Bring to a boil. Add celery and onions. Cook until tender. Note: Should be a thin soup. May add shredded escarole, endive or diced carrots. Recipe by: firstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary"
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|Serving Size: 1 Serving (5711g)|
|Recipe Makes: 1|
|Calories from Fat: 5199 (36%)|
|Amt Per Serving||% DV|
|Total Fat 577.6g||770 %|
|Saturated Fat 198.9g||994 %|
|Monounsaturated Fat 203.8g|
|Polyunsanturated Fat 107.4g|
|Cholesterol 7759.1mg||2387 %|
|Sodium 41611.1mg||1435 %|
|Potassium 10977.1mg||289 %|
|Total Carbohydrate 1472.4g||433 %|
|Dietary Fiber 107g||428 %|
|Sugars, other 1365.4g|
|Protein 805.4g||1151 %|
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Calories per serving: 14444
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