Wedding Soup

Directions

1. 1
   Boil chicken legs and bouillon to form a rich broth in an 8-quart pot.
2. 2
   Remove chicken and clean and chop into small pieces. Mix ground beef, bread crumbs, egg and pepper.
3. 3
   Form very tiny meatballs and brown in a skillet.
4. 4
   Drain grease.
5. 5
   Add meatballs and chopped chicken to broth.
6. 6
   Slice carrots very thin and chop the endive into small pieces.
7. 7
   Add both to the broth.
8. 8
   Boil the pasta in a separate pan until slightly under done (al dente).
9. 9
   Add pasta to broth.
10. 10
    Simmer 30 to 45 minutes.
11. 11
    Serve with Romano cheese.