Wedding Soup

• 4 to 6 chicken legs
• 3 to 5 bouillon cubes
• 6 qt. water
• 1 lb. ground beef
• 1/2 c. Italian bread crumbs
• 1 egg
• 1/4 tsp. pepper
• 1 large or 2 medium carrots
• 1 medium bunch endive, washed well
• 8 oz. acini de pepe pasta
• Romano cheese

1. Boil chicken legs and bouillon to form a rich broth in an 8-quart pot.
2. Remove chicken and clean and chop into small pieces. Mix ground beef, bread crumbs, egg and pepper.
3. Form very tiny meatballs and brown in a skillet.
4. Drain grease.
5. Add meatballs and chopped chicken to broth.
6. Slice carrots very thin and chop the endive into small pieces.
7. Add both to the broth.
8. Boil the pasta in a separate pan until slightly under done (al dente).
9. Add pasta to broth.
10. Simmer 30 to 45 minutes.
11. Serve with Romano cheese.

chicken, bouillon cubes, water, ground beef, italian bread crumbs, egg, pepper, carrots, endive, acini de pepe pasta, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014792 (may not work)