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Italian Wedding Soup

4 lb chicken legs or mixed parts
7 qts water
12 bouillon cubes or to taste
2 c diced onions
4 celery stalks, finely chopped
5 carrots, halved then finely sliced on the bias
1 head escarole, washed and torn into hunks
4 eggs
oil
1 lb. ground meat or combination beef, pork and veal
1/2 to 3/4 c. grated Romano cheese
1/2 c. milk
1/2 c. bread crumbs
1 or 2 eggs
pinch of basil and oregano
1/4 c. diced onions
1 Tbsp. chopped parsley
1 clove garlic, mashed and chopped

Wash chicken parts and cover with water; bring to boil. Add half
bouillon cubes and all vegetables, except escarole. When water
boils, reduce to simmer to cook chicken. When chicken is cooked,
remove to cool. Debone, then return to soup (skim grease as it
floats to surface; also make sure no bones are left in pot). Let
simmer a few hours (3 to 4 hours). Mix ground meat, cheese, milk,
bread crumbs, eggs, basil, oregano, onions, parsley and garlic.
Mix well, then roll into meatballs, 3/4-inch in diameter. Then
brown evenly in hot oil. Drain well, then add to soup. Skim grease
as it comes to surface. Add remaining bouillon cubes and continue
to cook. During last 30 minutes, add escarole and stir. During last
10 minutes, whip eggs. Then add hot stock and mix well. Then add
a little more hot stock and mix again. Then add to soup and stir.
The eggs should resemble little cogs. Serve with grated cheese.

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