Wedding Soup

Directions

1. 1
   Boil chickens in mixture of water and broth until fully cooked, Approximately 2 hours.
2. 2
   Remove chickens from pot.
3. 3
   Skim off excess chicken fat.
4. 4
   Clean meat off bones and place diced up chicken in broth mixture.
5. 5
   Wash and tear up Endive and Escerole and add to broth.
6. 6
   Add diced onion, Parsley and Carrots Cook on med low until endive and escarole are cooked down.
7. 7
   Drop in uncooked mini meatballs (these can be made in advance).
8. 8
   Bring back to boil and cook for another 30 minute.
9. 9
   In a mixing bowl place 2 eggs and beat.
10. 10
    With soup in a rolling boil SLOWLY stir in beaten egg (eggs should string through soup).
11. 11
    Reduce heat to low and simmer for 2 hours.
12. 12
    Salt and Pepper to taste.
13. 13
    Serve topped with fresh grated parmesan cheese.
14. 14
    This soup is even better the second day.