1 lb. veal (sm. cubes)
14 eggs
2/3 c. Parmesan, grated
2 tbsp. chopped parsley
1 1/4 lb. flour
1 tsp. salt
8 eggs, beaten
Oil

In 4 quart pot, brown veal in small amount of oil. Add 2 quarts water, bring to boil and simmer for 20 minutes. Place Chi Chi's in another 4 quart pot and pour veal soup over them. Add enough water to cover Chi Chi's, if necessary. Beat 14 eggs, Parmesan cheese and parsley together. Bring soup to a rolling boil and slowly pour egg mixture into soup in a counter clockwise circular motion, stirring constantly until egg is cooked.

CHI CHI'S: Mix flour and salt together and make a well in center. Add eggs and mix to make a firm dough. Cut into small cubes and deep fry in hot oil until light brown. Remove with slotted spoon to remove excess oil. Put in 4 quart pot. Chicken broth may also be used.