Place a stewing chicken in a large 16 quart pot and cover with water. Add 1/4 c. of parsley, a handful of salt (about 3 T.), 1 large onion (sliced), 3 stalks of celery with the leaves (chopped) and 3 carrots cut into large chunks. Bring to boil. Reduce heat and simmer covered about 3 hours, stirring occasionally. Remove the chicken from the pot, take the meat off of the bones and cut into slivers. Return the meat to the pot and continue to simmer covered for 1 hour. Meanwhile, make the meatballs.

11/2 pounds ground sirloin
1 handful of Italian seasoned bread crumbs (about 3 tablespoons)
2 eggs
1/2 c. grated Romano cheese or enough to cover the ingredients already in bowl
2 T. garlic powder
1/4 t. basil
1 t. salt
1 t. pepper or to taste

Knead together until well blended in bowl. Roll into tiny balls about the size of your thumb and add to the soup. Cook 1 hour longer. After the hour add 2 c. of Pastina noodles and cook until tender (about 15-20 minutes). Serve hot. Other vegetables may be added if you like. Tastes better the second day and freezes well.
(Serves 6-8)

March '97

Italian Wedding Soup recipe is published in our March, 1997 Menu Minder.