1 pkg. 6 to 8 chicken wings
2 chicken breasts
1 c. carrots, chopped
1 c. celery, chopped
1 sm. onion, diced
2 pkgs. chopped frozen spinach, thawed & well drained
1 (1 lb.) pkg. acini di pepe, cooled & drained
Meatballs (see below)

Clean chicken and put in pot with 8 quarts of water. Add carrots, celery and onion and simmer for 1 hour or until chicken is cooked. Remove chicken from soup broth; when cool enough to handle, remove meat from skin and bones. Cut meat into bite-sized pieces and replace in soup. Add meatballs (see below) and simmer for another 30 minutes. Add spinach and simmer for 10 minutes. Serve with acini di pepe and grated Parmesan cheese.

MEATBALLS FOR ITALIAN WEDDING SOUP:

1 1/2 lbs. ground round
Salt & pepper to taste
1/4 c. grated Parmesan or Romano cheese
1 c. bread crumbs
1 or 2 eggs (to create a moist but not runny)

Combine ingredients and make small meatballs (smaller than a walnut). Brown meatballs in a skillet. Drain and add meatballs to soup.