WEDDING SOUP (serves approx. 8)

8 Chicken Thighs (boneless/skinless); 2 LB Ground Beef or Turkey

2 Large cans College Inn Chicken Broth; 2 Eggs; 1 Large Onion-diced; ½ CUP Parmesan Cheese; ½ CUP of Celery – diced; ½ CUP Italian flavored Bread crumbs; 1 TBSP Minced Garlic; 1 Small bag of frozen Carrots (coins or baby); 1 tsp Onion Powder; 1 Large bunch of Escarole – clean and chopped; 1 tsp Garlic Powder; 1 CUP Pastina or Farfallini; 1 TBSP dried Parsley; 1 TBSP Olive Oil; Salt & Pepper – to taste. 

Wash hands. Wash and trim chicken. Place chicken and 2 cans of chicken broth in large soup pot – cover. Bring to a boil, reduce heat to simmer. Let simmer 45 minutes. Wash hands after handling raw poultry. When chicken is finished cooking, remove from the broth. Dice into one inch cubes.

Mix the ground meat in a large bowl with the garlic powder, onion powder, cheese, breadcrumbs and eggs. Form meat into small meatballs about 1½ inch across. Wash hands after handling raw meat.

Bring broth to a boil again. Add meatballs to broth and simmer for 5 minutes. Remove meatballs from broth and put aside.

In a small fry pan sauté onion and celery in olive oil. Add garlic, continue to cook for 2 minutes. Place garlic, onion and celery into the broth. Add the carrots and escarole to broth. Bring the broth to a boil and add the parsley. Reduce heat and simmer for 20 to 25 minutes.

Return diced chicken and meatballs to the broth. Add Pasta during the last 5 minutes of cooking and stir occasionally. 

Add salt and pepper to taste.