Wedding Soup - cooking recipe

Ingredients

4 to 6 chicken legs
3 to 5 bouillon cubes
6 qt. water
1 lb. ground beef
1/2 c. Italian bread crumbs
1 egg
1/4 tsp. pepper
1 large or 2 medium carrots
1 medium bunch endive, washed well
8 oz. acini de pepe pasta
Romano cheese

Preparation

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