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 pepper to taste
1 lb. ground beef
1 lg. egg
1 1/2 tbsp. grated Parmesan cheese
1 tbsp. minced parsley
1/2 lb. sm. macaroni

In large soup 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 2 hours, until stock is reduced and chicken is 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 1 cup; add to stock.

In medium bowl, combine beef, egg, cheese, and parsley. Mix thoroughly and form into tiny meat balls about the size of large marbles. Return defatted stock to pot and bring to a boil. Drop in meat balls and macaroni and simmer 20 minutes. When served sprinkle with grated Parmesan.