Italian Wedding Soup

• 3 qt. water (12 c.)
• 3 stalks celery with leaves
• 1 c. onion, chopped
• 1 1/2 Tbsp. dried parsley
• 1/4 c. grated Romano cheese
• 1/2 tsp. salt
• 1 head chicory, endive or spinach, chopped
• 2 1/2 to 3 lb. chicken
• 3 medium carrots, peeled and trimmed
• 3 Tbsp. chicken bouillon granules
• 1/2 lb. ground lean beef
• 1/2 c. plain bread crumbs
• 1/4 tsp. ground black pepper
• 2 eggs

1. Bring water, chicken, celery, carrots, onion, bouillon granules and 1 tablespoon parsley to a boil in large saucepan. Reduce heat; simmer for 1 hour.
2. While chicken cooks, mix remaining ingredients except chicory (endive or spinach) and 1 egg.
3. Shape into 1/2-inch meatballs.
4. Cover and refrigerate until needed.
5. Remove chicken, celery and carrots from broth.
6. When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 1/2-inch pieces.
7. Slice carrots and celery into 1/4-inch pieces.
8. Return chicken and vegetables to broth.
9. Add meatballs.
10. Bring to a boil; simmer for 5 minutes, until meatballs are done.
11. (This much could be done ahead of time.)
12. Stir greens into soup; bring to a boil.
13. Beat remaining egg; pour slowly into soup, stirring constantly.

water, stalks celery, onion, parsley, romano cheese, salt, chicory, chicken, carrots, chicken bouillon granules, ground lean beef, bread crumbs, ground black pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213463 (may not work)