Italian Wedding Soup

• 1 Whole Chicken
• 1 onion
• 1 celery stalk
• 1 cup (225 ml) carrots
• 1 lb (.5 kg). ground beef
• 4 eggs
• 1 lb (.5 kg). fresh spinach, chopped
• 1-1/2 cups (350 ml) pastina
• salt
• pepper
• parmesan cheese

1. In a big covered pot, cook chicken for 1 hour in enough water to cover.
2. Add onion and salt and pepper and a piece of celery if you like.
3. Take chicken out and let cool, discard onion and celery and strain broth.
4. Pick chicken off bone into small bite size pieces and add to broth.
5. Add Pastina and carrots to broth cook about 10 minutes.
6. With ground beef, make tiny meatballs; you can add a little parmesan cheese and add to broth.
7. Add fresh spinach.
8. Scramble eggs and chop; add to broth.
9. Mix all together and serve with parmesan cheese.

chicken, onion, celery, carrots, ground beef, eggs, fresh spinach, pastina, salt, pepper, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000757 (may not work)