I’ve had a horrendous cold. Yuck! One of those ones that linger so long I can hardly remember life without it. The only thing that’s getting me through is feeding myself with healthy food, comfort food and most importantly my family’s favourite recipes.

My Grandma’s Sicilian Chicken Soup is one of my greatest loves. This soup Grandma has made since day dot… 50 years! All of her posh dinner parties have had this soup as part of the menu. I’ve learnt so much from her, I love setting the table traditionally and keeping with certain edicts when putting on a special dinner party in this – at times – very casual world. Ironically I don’t think I can get any more casual in my ugg boots, leggings, hoodie and watching cartoons slurping my Grandma’s Chicken Soup.

Grandma’s Special Sicilian Soup

THE STOCK
4 Chicken frames and Necks ( or I often use the left over bones from a roast chicken)
2 Large Onions (for a lowfod option I don’t use onion)
2 Large Carrots
1 Large Tomato
1/3 Celery Bunch
1 bunch of Parsley stems
(sometimes I add fennel too)
Salt… but you choose how much

Pop – all ingredients in a large saucepan over with water and simmer for 1 1/4 hrs or until the stock is tasting delicious.
Taste – for salt and adjust if needed
Strain – and leave liquid to cool (you can leave it in the fridge which allows the fat to solidify on top and then you can discard the fat)
Keep – the carrots and celery for later

When ready to serve –

Bring – the stock to the boil
Pop – in to the stock 1/2 cup finely chopped parsley tops and the finally diced carrot used from the stock
Simmer – for 10 minutes
Add – angel hair noodles broken up into pieces, and meat balls (recipe below) cook for a further 10 minutes
Serve – with extra chopped parsley and pecorino cheese

THE MEAT BALLS

1/4 kilo minced beef
1 egg
At least 1/2 cup Pecorino cheese
Salt

Mix – all ingredients together
Form – the mixture into cherry tomato-sized balls
Drop – into the soup and allow the soup to cook the meatballs through

ps. I have so much parsley in the garden I’m really excited to use stacks of it in this recipe.