Zuppa Mariata for Julie C & others >>>

This recipe comes from a restaurant in Prescott, AZ called Maud's. I last heard
that they had moved to Jerome, AZ and opened a restaurant there. They have a
wonderful cookbook called "Bakery Lane Soup Bowl" by Mitchell & Sedgwick. If I
was told I could only take 5 cookbooks with me on a move, this would be one of
them. Scrumptious desserts and soups. Everything was freshly made including
the mayo, breads and roasts for their sandwiches. What a difference in
quality! Here goes: Zuppa Mariata Makes 10 cups

1 cup chopped fresh mushrooms (1/4 pound)
1/2 cup sliced green onions
2 T olive oil
1 t lemon juice
1/4 t salt
1/4 t oregano
1/4 t pepper
8 cups chicken stock
3 ounces egg pastina (3/4 cup)
40 chicken meatballs (see recipe below)
2 egg yolks
1 cup light cream
1/4 c grated parmesan cheese
additional salt, pepper and oregano to taste

In skillet saute mushrooms and onions in oil until tender. Sprinkle with lemon
juice, salt, oregano and pepper while cooking.

Meanwhile, heat chicken stock to boiling point. Add mushroom mixture and
pastina. Boil 2-3 minutes. Add chicken meatballs and continue cooking (I turn
down to a simmer until they are done.) Turn off the heat. Combine the yolks,
cream and cheese. Blend well and whisk or beat into hot soup. Season with
salt and pepper and additonal oregano to taste. Whisk while heating to serving
temperature. Served garnished with fresh parsley.

I sometimes double up on the mushrooms and onions and generally play around to
adjust to my taste. Even though it's getting warm here I just might make a pot!

Chicken Meatballs Makes about 40

1 cup ground chicken (skinless, boneless breasts)
2 T chopped parsley
2 egg whites
1/2 cup fine dry bread crumbs
1 T (or to taste) grated parmesan cheese
1/4 t salt
1/4 t pepper

Combine all and blend very well. Chill until firm enough to handle. Shape into
small balls. Chill

Cook balls, either in soup or in boiling salted water until they float to the
top. About 10 minutes. Cooked balls freeze very well.

I usually mince the chicken in my food processor but you can buy it ground or
do it yourself obviously too.

Also, egg pastina is very fine pasta. You can substitute any small pasta that
serves to give "texture" or "thickness" to the broth.

I hope you enjoy this as much as I do.