Italian Wedding Soup

• 6 large chicken breasts, with bone
• Carrots
• Celery
• 1/2 pound ground beef
• 1/2 pound ground italian sausage
• Italian seasoned bread crumbs
• 2 large onions
• salt and pepper to taste
• 6 cloves garlic
• 1 pound pastina
• 1 1/2 T Parsley, oregano, basil mix (dry)OR or 5 T parsley, oregano, basil mix, fresh
• Parmesean cheese
• 1 pound spinach or escarole
• 3 eggs

1. Cover chicken with cool water in large cooking pot. Bring to a boil. Add carrots, celery;, and 1 chopped onion. Simmer for 2 hours. Remove chicken from pot and take meat from bones. Return chicken meat to soup. Add whole onion to soup.
2. For meatballs:
3. Combine ground beef and sausage in bowl. Add bread crumbs, parsley, salt, pepper, and parmesean cheese. Knead together. Roll into small, nickle sized balls. Microwave for 4 minutes (a modern-day luxury)
4. Add boiled spinach or escarole that has been drained well. Add pastina, uncooked. Cook at medium heat for 30 minutes. Add meatballs. Simmer another 15 minutes.
5. Combine eggs, parmesan and bread crumbs in another bowl. Put mixture onto wax paper. Roll into cigar-shaped logs and put onto greased cookie sheet. Bake at 350 degrees until golden brown. Turn over and brown on other side.
6. Remove from oven and slice. Add slices to soup. Simmer soup for another 30 minutes. Remove whole onion from soup.
7. Serve with warm, crusty Italian bread!

chicken breasts, carrots, celery, ground beef, ground italian sausage, italian seasoned bread crumbs, onions, salt, garlic, pastina, t, parmesean cheese, eggs

Taken from www.epicurious.com/recipes/member/views/italian-wedding-soup-50139406 (may not work)