Wedding Soup

• 2 whole chicken (for soup)
• 24 cups water
• 24 cups chicken broth (Mixed with water)
• 3 bunches endive
• 3 bunches escarole
• 1 whole onion, diced
• 1 lb carrot, shredded
• 1 1/2 lbs meatballs (use your own recipe)
• 2 eggs
• 1/4 cup parsley
• salt and pepper

1. Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours.
2. Remove chickens from pot.
3. Skim off excess chicken fat.
4. Clean meat off bones and place diced up chicken in broth mixture.
5. Wash and tear up Endive and Escerole and add to broth.
6. Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down.
7. Drop in uncooked mini meatballs (these can be made in advance).
8. Bring back to boil and cook for another 30 minute.
9. In a mixing bowl place 2 eggs and beat.
10. With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup).
11. Reduce heat to low and simmer for 2 hours.
12. Salt and Pepper to taste.
13. Serve topped with fresh grated parmesan cheese.
14. This soup is even better the second day.

chicken, water, chicken broth, endive, bunches, onion, carrot, meatballs, eggs, parsley, salt

Taken from www.food.com/recipe/wedding-soup-8583 (may not work)