Italian Chicken Soup

Ingredients:
1 whole chicken
1 lb. ground beef

2 lbs. carrots, sliced
1 bunch celery, diced
2 lbs. parsnips, peeled well
2 eggs
12 oz. seasoned bread crumbs
1 lb. elbows, Tubettis, small shells or bow ties maccaroni
grated cheese to taste
Italian bread on side
cubes of Locatelli cheese, optional

Procedure:
1. Boil chicken until cooked, for approximately 1 hour.
2. Remove chicken from water, set aside to cool, leave broth in pot.
3. Add diced celery including leaves, sliced carrots, and well peeled parsnips
	to soup broth.
4. Optionally add diced pieces of ungrated Locatelli cheese to soup broth.
5. Simmer until soft, approximately 1 hour.
6. While chicken is cooking,  mix ground beef, 2 eggs, and enough bread crumbs
	to create a firm texture when rolling mixture into marble sized
	meat balls.
7. Roll entire meat mixture into marble sized meat balls.
8. Add meat balls to simmering broth and vegetables mixture, after vegetables
	have simmered for about a half hour.
9. Put on separeate pot of water, bring to boil.
10. Cook maccaroni, drain, and add to soup after  vegetables and meat balls
	are completely cooked.
11 Debone and dice up all chicken meat while soup is cooking, add to soup.
12. Serve with graded cheese and Italian bread.

Notes:
Be sure to peel parsnips well, otherwise parsnips peel will make soup
	taste bitter.

Source:
Maria (Nardo) Iurilli