Italian Wedding Soup
1 head of escarole, washed, steamed and chopped to bite size
2 hard boiled eggs, chopped
1 1/2 lbs. chicken, cut up
Small meatballs, marble size
1 large onion
1/2 cup carrots
1/2 cup chopped celery
1 cup crushed egg noodles or pastene
Place chicken, onion, celery leaves in a pot. Cover with water and
bring to boil. Reduce heat and simmer until chicken is very tender
and falls away from the bone. (1- 1 1/2 hours.)
Remove chicken, celery leaves and onion. Chop chicken to bite sized
pieces. Reserve broth.
Put celery and carrots in broth. Cook until tender (4-5 minutes)
Add escarole, meatballs, noodles, eggs, and chicken. Bring to a
low boil. Simmer until noodles are cooked.
Serve hot with crusty bread. Sprinkle parmesan cheese on top.