Italian Wedding Soup

This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!

• Ready In: 2 hrs 30 mins
• Yields: 1 Big Pot

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. In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
2. Bring to a boil and simmer 2 hours or until chicken is tender.
3. Remove chicken, cook and cut into small pieces.
4. Strain broth and return to kettle.
5. Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
6. Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
7. Add cubed meat and meat balls (see below).
8. Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
9. Stir constantly.
10. Serve with flavored croutons.
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. Drop into pan of boiling water 5 minutes.
13. Remove with slotted spoon and set aside.
14. Add to Italian wedding soup along with cubed chicken.
15. I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
16. ENJOY!