Italian Wedding Soup

Ingredients

• 4 skinless chicken breasts
• 1 onion, cut in half
• 1 carrot
• celery top
• 2 teaspoons salt
• 6 quarts water
• 1/2 lb lean ground beef
• 2 teaspoons dried parsley
• 1/4 cup cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1 egg
• 2 slices bread, soaked in milk (sm. amount)

Directions

1. 1

   In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.

2. 2

   Bring to a boil and simmer 2 hours or until chicken is tender.

3. 3

   Remove chicken, cook and cut into small pieces.

4. 4

   Strain broth and return to kettle.

5. 5

   Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.

6. 6

   Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.

7. 7

   Add cubed meat and meat balls (see below).

8. 8

   Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.

9. 9

   Stir constantly.

10. 10

    Serve with flavored croutons.

11. 11

    Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.

12. 12

    Drop into pan of boiling water 5 minutes.

13. 13

    Remove with slotted spoon and set aside.

14. 14

    Add to Italian wedding soup along with cubed chicken.

15. 15

    I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.

16. 16

    ENJOY!