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Italian Wedding Soup
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  • 1 Whole Chicken
  • 1 onion
  • 1 celery stalk
  • 1 cup (225 ml) carrots
  • 1 lb (.5 kg). ground beef
  • 4 eggs
  • 1 lb (.5 kg). fresh spinach, chopped
  • 1-1/2 cups (350 ml) pastina
  • salt
  • pepper
  • parmesan cheese
  • In a big covered pot, cook chicken for 1 hour in enough water to cover.
  • Add onion and salt and pepper and a piece of celery if you like.
  • Take chicken out and let cool, discard onion and celery and strain broth.
  • Pick chicken off bone into small bite size pieces and add to broth.
  • Add Pastina and carrots to broth cook about 10 minutes.
  • With ground beef, make tiny meatballs; you can add a little parmesan cheese and add to broth.
  • Add fresh spinach.
  • Scramble eggs and chop; add to broth.
  • Mix all together and serve with parmesan cheese.

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