Italian Grandma's Wedding Soup

1Making the chicken broth. Get a big pot, Add Water, Chicken, carrots, celery, chicken boulon cubes, pepper and parsley to a boil and then let simmer for at least about 2 hours. make the "miracle" meatballs....my fave as a round-faced little girl.



Mix together (mixing with your hands makes the marriage of flavors work better) a pound of ground turkey (nana used half beef and pork ground), a half cup of finely chopped parsley, 4 cloves of minced garlic, a cup of Italian seasoned breadcrumbs, a half cup of Parmasean cheese, 2 eggs, a teaspoon of salt, and a little milk to make it work as a moist mix of meat that can be rolled into balls. Set aside



Enlist your family if they are around, to roll this mix into small meatballs...size between a nickel and a quarter. LOL

2Remove chicken from chicken broth with slotted spoon and set aside in refrigerator to cool.



Drop meatballs one by one into broth and continue simmering soup for about a half hour.



Check on your chicken in fridge. When cool, cut up the chicken into "soup pieces" and add back to broth. When you add the chicken back....add two bags of fresh spinach or a pound of escarole or a combination of both. Keep the soup on the lowest simmer possible.

3When greens are soupy, add one pound of PASTINA (teeny tiny round egg pastas) or the tiniest pasta tubes you can find, simmer 10 more minutes



AND SERVE WITH GRATED PARMASEAN CHEESE AND LOVE.