1 tablespoon olive oil
1 cup white wine
1/4 cup vinegar
1 teaspoon salt
3 tablespoons lemon juice
1 1/2 tablespoons cider vinegar
1 cup chopped fresh parsley
1/2 teaspoon paprika
2 1/2 teaspoons chopped fresh basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can anchovies, drained
1 (10 ounce) can garbanzo beans, drained
1 cup diced celery
1 cup diced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon salt
1 cup chopped fresh parsley
1 egg, beaten
1 cup chicken broth
In a medium bowl, mix white wine, vinegar, salt, lemon juice, cider vinegar, chopped parsley and paprika. Let stand one hour in a cool dry place.
Heat oil in a large skillet over medium-high heat. Pour in water and vinegar; stir into vinegar mixture. Season with lemon juice, paprika, basil, garlic powder, oregano, basil, garlic powder, oregano, basil, paprika and salt. Let simmer for 10 minutes.
Stir anchovies, garbanzo beans, celery and onion into vinegar mixture. Stirring well, bring to a full boil; reduce heat. Sprinkle with parsley and eggs; cook, stirring, until vegetables are tender.
Stir broth into vinegar mixture and toss. Return to a boil, then reduce heat to medium-low. Simmer for 5 minutes or until vegetables are tender. Stir in cornstarch to thicken.