Italian Wedding Soup

• 1-1/2 or more split chicken breasts
• 8 cups (1900 ml) chicken broth
• 8 cups (1900 ml) water
• salt, black pepper and celery seed to taste
• 1 pound ground beef
• 2 eggs, slightly beaten
• 4 tbsp (60 ml). fine dry bread crumbs
• 1/4 cup (60 ml) grated parmesan cheese
• 1/2 tsp (2 ml). minced garlic
• 1 tsp (5 ml). dried basil
• 1 tsp (5 ml). onion powder
• 10 oz (280 grm). fresh escarole or spinach, cut into several small pieces
• 1 cup (225 ml) ancini de pepe, pastina or orzo
• 1 cup (225 ml) chopped onions
• 1 cup (225 ml) chopped zucchini
• 1 cup (225 ml) chopped carrots

1. Bring chicken broth and water to a boil in an 8-quart pot.
2. Add split chicken breasts, salt, black pepper and celery seed.
3. Simmer over medium heat until chicken is cooked.
4. Remove chicken when cooked, skin, debone and cut chicken into tiny bite-sized pieces and set aside until later.
5. Taste broth and add chicken bouillon cube if necessary.
6. Meanwhile in a large bowl, mix ground beef, eggs, breadcrumbs, parmesan cheese, garlic, basil and onion powder.
7. Form small meatballs (1/2"-3/4" in size).
8. Cook over medium heat in 2 tbsp (30 ml).
9. of olive oil, until cooked.
10. Turn up heat and brown.
11. Drain on paper towels and set aside until later.
12. Add pasta and cook 5 minutes.
13. Add escarole or spinach and simmer 5 minutes.
14. Meanwhile saute vegetables in 1 tbsp (15 ml).olive oil, for about 5 minutes, until almost tender.
15. Return chicken to broth, add meatballs and vegetables and simmer 5 minutes longer.
16. Serve sprinkled with grated parmesan and/or romano cheese.

chicken breasts, chicken broth, water, salt, ground beef, eggs, bread crumbs, parmesan cheese, garlic, basil, onion powder, fresh escarole, ancini, onions, zucchini, carrots

Taken from online-cookbook.com/goto/cook/rpage/000B89 (may not work)