Little Meatball Soup
by Eleanor

Ingredients:

1 1/2 lbs. boneless, skinless chicken breast
¼ lbs. veal
1/3 lbs. imported provolone cheese
¼ lbs. imported prosciutto
¼ lbs. imported Genona Salami
3 eggs
1 cup Italian bread crumbs
2 large cloves of garlic
2 Tbsp. flat leaf parsley

Preparing the Ingredients
Double chop in a meat grinder or food processor the chicken breasts and veal. Finely mince the provolone cheese, prosciutto, salami and garlic. Finely chop the flat leaf parsley.

Preparing the Soup
Place the ingredients into a large bowl and mix well. Roll into small penny sized balls and fry in a skillet with vegetable or olive oil being sure to brown the meatballs on all sides. Transfer meatballs to a container. Be sure to get all the little bits for added flavor. Save to serve with chicken soup and egg noodles. Escarole can also be added to soup when serving if desired. Make chicken soup in an 8 - 10 quart pot, be sure to strain so only the broth is used to serve with the meatballs and noodles.

Meatballs can be fried and frozen up to a month ahead of time. Reheat meatballs in broth and cook fine noodles in the broth with the meatballs.