Italian Wedding Soup

From Paula Sabo, Skokie

Makes 8 servings

For the broth:
1 (4-pound) stewing chicken
3 stalks celery, sliced
2 carrots, chopped
1 medium onion, sliced
1 tablespoon salt
1/8 teaspoon ground black pepper

For the meatballs:
1/2 pound lean ground beef
1/4 cup bread crumbs
1 egg
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound fresh spinach, washed and chopped
2 eggs, beaten (optional)

1. Prepare broth: Place chicken in a large soup pot and cover with 4 quarts of water. Bring to a boil over high heat. Skim off foam and discard.

2. Add celery, carrots, onion, salt and pepper. Simmer until chicken is tender, about 3 hours.

3. Strain broth, removing chicken and setting it aside; discard vegetables. When chicken has cooled, remove meat from bones, shred it and return it to the broth.

4. Make meatballs: In a medium bowl, combine ground beef, bread crumbs, egg, salt and pepper. Form tiny meatballs using a 1/4-teaspoon measure.

5. Add meatballs to broth. Bring to a slow boil, then cook for 10 minutes.

6. To finish soup: Add spinach; simmer until spinach is limp, about 5 minutes. If desired, slowly drizzle beaten egg into simmering soup, stirring constantly. Serve immediately.

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