1 stewing chicken or lg. fryer (about 4 lbs.)
1 med. onion, quartered
1 lg. carrot, cut in chunks
1 lg. rib celery, cut in chunks
Cold water
Salt and freshly ground pepper to taste
1 lg. fine ground lean veal
1 lg. egg
1 1/2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1/2 lb. sm. pasta squares
Additional grated Parmesan cheese

In large soup kettle or pot, combine chicken, onion, carrot, and celery. Cover with cold water and bring to a boil. Season with salt and pepper to taste and simmer about two hours until stock is reduced and chicken is very tender. Remove chicken and strain stock into large bowl. Skim off most of fat on top. Remove meat from chicken bones. Shred enough chicken to make one cup; add to stock. (Save remaining chicken for another recipe, such as chicken salad.)

In medium bowl, combine veal, egg, Parmesan cheese, and parsley; mix thoroughly and form into tiny meatballs about the size of a large marble.

Return defatted stock to pot and bring to a boil. Drop in meatballs and pasta squares and simmer 20 minutes. Ladle into soup bowls and sprinkle with grated Parmesan. Makes about eight to 10 servings.