Italian Wedding Soup - cooking recipe

Ingredients

3 qt. water (12 c.)
3 stalks celery with leaves
1 c. onion, chopped
1 1/2 Tbsp. dried parsley
1/4 c. grated Romano cheese
1/2 tsp. salt
1 head chicory, endive or spinach, chopped
2 1/2 to 3 lb. chicken
3 medium carrots, peeled and trimmed
3 Tbsp. chicken bouillon granules
1/2 lb. ground lean beef
1/2 c. plain bread crumbs
1/4 tsp. ground black pepper
2 eggs

Preparation

Bring water, chicken, celery, carrots, onion, bouillon granules and 1 tablespoon parsley to a boil in large saucepan. Reduce heat; simmer for 1 hour.
While chicken cooks, mix remaining ingredients except chicory (endive or spinach) and 1 egg.
Shape into 1/2-inch meatballs.
Cover and refrigerate until needed.
Remove chicken, celery and carrots from broth.
When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 1/2-inch pieces.
Slice carrots and celery into 1/4-inch pieces.
Return chicken and vegetables to broth.
Add meatballs.
Bring to a boil; simmer for 5 minutes, until meatballs are done.
(This much could be done ahead of time.)
Stir greens into soup; bring to a boil.
Beat remaining egg; pour slowly into soup, stirring constantly.