Italian Wedding Soup

• 1 whole chicken
• 6 qt. water
• 1 clove garlic
• 2 Tbsp. parsley
• 5 eggs
• 1 c. Romano cheese
• 2 small onions
• 1 1/2 lb. ground chuck
• 1/4 c. water
• 1 c. bread crumbs
• 3 c. cooked chopped endive

1. Mix ground chuck, garlic, 1/2 cup water, parsley, bread crumbs, 1 onion (chopped) and 2 eggs.
2. Make very small meatballs!! Boil chicken, salt and onion until tender.
3. Remove chicken from broth.
4. Chill broth and chicken separately.
5. Skim fat from broth when cooled down.
6. Cut chicken into pieces.
7. Return broth to a boil.
8. Drop in meatballs and cook 15 minutes.
9. Add pieces of chicken and endive.
10. Cook 10 minutes more.
11. Last, mix cheese and 3 eggs; add to soup.
12. Cook 10 minutes more.
13. Enjoy!!

chicken, water, clove garlic, parsley, eggs, romano cheese, onions, ground chuck, water, bread crumbs, endive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988764 (may not work)