Italian Meatball Soup - cooking recipe

Ingredients

1 stewing chicken or large fryer, about 4 lb.
1 medium onion, quartered
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
cold water
salt and freshly ground pepper to taste
1 lb. fine ground veal
1 large egg
1 1/2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh parsley
1/2 lb. small pasta squares
additional grated Parmesan cheese

Preparation

In large soup kettle or pot, combine chicken, onion, carrot and celery.
Cover with cold water and bring to boil.
Season with salt and pepper to taste; simmer 2 hours or until stock is reduced and chicken is very tender.