Title: Wedding Soup
Categories: Soup
Yield: 20 Servings

5	lb	Stewing chicken
1		Bunch celery, chopped
6		Sliced carrots
2		Medium onions
1		Bunch endive
2		Bunches escarole
2 1/2	lb	Meatball mix
1	lb	Box pasta
2	cn	Chicken broth

Place whole stewing chicken in a large pot with two whole onions. Add 2 cans of chicken broth and water to desired height of fluid in pot. Season with salt and pepper, and some garlic powder. Simmer chicken until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Remove onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes or until wilted looking. Drain well and squeeze dry. Chop into small pieces. Add to the chicken broth along with celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef with bread crumbs). Simmer tiny meatballs in some water fo a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. Add to the soup. Serve and ENJOY!!! Can sprinkle with parmesan cheese if desired. Difficult and time consuming, but well worth it!!!! VARIATION: Mix 4 eggs, beaten well, and add 1/4 cup of romano cheese, grated, with 1/4 cup bread crumbs. Add to soup towards end of cooking time.

Patti Anderson, Prodigy F&W Board

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