Italian Wedding Soup

1 whole chicken
2 lbs. carrots, sliced
1 bunch celery, diced, including leaves
2 lbs. parsnips, peeled well
2 pkgs. chopped frozen spinach, thawed & well drained (optional)
1 onion, diced (optional)
8 quarts of water
1 lb. elbows, Tubettis, small shells or bow ties maccaroni
grated Parmesan or Romano cheese to taste
Italian bread on side
cubes of Locatelli cheese, optional

Meat ball Ingredients:
1 - 2 eggs (to create a moist but not runny) mixture
1 lb. ground beef
12 oz. seasoned bread crumbs
1/4 c. grated Parmesan or Romano cheese
Salt & pepper to taste

1. Boil chicken in water until cooked, for approximately 1 hour.
2. Remove chicken from stock, set aside to cool, leave broth in pot.
3. Add diced celery including leaves, sliced carrots, and well peeled parsnips,
and optionally spinach 	to soup broth.
4. Optionally add diced pieces of ungrated Locatelli cheese to soup broth.
5. Simmer until vegetables are soft, approximately 1 hour.
6. While chicken is cooking,  mix ground beef, 2 eggs, and enough bread crumbs
	to create a firm texture.
7. Roll entire meat mixture into marble sized meat balls.
8. Brown meatballs in a skillet. Drain. (optional)
9. Add meat balls to simmering broth and vegetables mixture, after vegetables
	have simmered for about a half hour.
10. Put on separeate pot of water, salt, bring to boil.
11. Cook maccaroni, drain, and add to soup after  vegetables and meat balls
	are completely cooked.
12. Debone and deskin and shred up all chicken meat while soup is cooking, add to soup.
13. Serve with graded cheese and Italian bread.

Be sure to peel parsnips well, otherwise parsnips peel will make soup
	taste bitter.

Maria (Nardo) Iurilli (1900-1979)

Serves: 20 people

Date Originated:	1958
Last revised:	01/01/00