WEDDING SOUP

Steps:

• Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours.
• Remove chickens from pot.
• Skim off excess chicken fat.
• Clean meat off bones and place diced up chicken in broth mixture.
• Wash and tear up Endive and Escerole and add to broth.
• Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down.
• Drop in uncooked mini meatballs (these can be made in advance).
• Bring back to boil and cook for another 30 minute.
• In a mixing bowl place 2 eggs and beat.
• With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup).
• Reduce heat to low and simmer for 2 hours.
• Salt and Pepper to taste.
• Serve topped with fresh grated parmesan cheese.
• This soup is even better the second day.