2 cans chicken broth
3-4 chicken bouillon cubes
3-4 cans water
1/2 c. celery
1/2 c. onion
1/2 c. carrots
Tiny meatballs
3/4 c. tiny dot macaroni, uncooked
4 eggs
3/4 c. Parmesan cheese

Cook broth, bouillon, water, celery, onion, carrots, until vegetables are tender. Bake tiny meatballs until done. Cook macaroni until done. Beat eggs with Parmesan cheese. Slowly add hot broth to egg mixture. Add meatballs and macaroni. Simmer 1-2 minutes.