°7 pounds of cut chicken pieces
°4 cups of chicken broth
°2 chopped onions
°3 celery stalks chopped
°3 teaspoons of salt
°¼ cup of milk
°1½ cups all-purpose flour, divided
°1½ teaspoons baking powder
°2 t unsalted butter
°2 tablespoons chopped fresh parsley
°1 cup of water
°½ teaspoon ground black pepper
*Preparation of the recipe
In a large saucepan, place the chicken pieces and add the chicken broth, onion, celery and 2 teaspoons of salt.
Reduce heat to medium-low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
To prepare the meatballs: In a large bowl, whisk together egg and milk.
Add 1 cup flour, remaining salt and baking powder and mix.
Cut the butter into the flour mixture until the mixture is crumbly.
Add 1 tablespoon of parsley and mix.
In 6 large tablespoons, place the meatball mixture on top of the chicken over low heat.
Cover the pan and bring everything to a boil for 10 more minutes.
To make the sauce: Remove the chicken and meatballs to a large serving bowl.
Cover and set aside, keeping warm.
Return the broth to the pot.
Mix the water with the remaining flour, then stir into the strained broth.
Bring everything to a boil, stirring constantly, to thicken.
Return chicken & meatballs to pan, gently combing.
Serve with the remaining parsley.