SOUP:

1 lg. soup chicken
1 lg. onion
2 carrots
2 stalks celery
1/4 c. fresh parsley

MEATBALLS:

1 lb. ground beef
2 eggs
1 c. Italian bread crumbs
1 tbsp. parsley
Salt and pepper to taste

CHEESE MIXTURE:

2 lb. Ricotta cheese
6 eggs
1/2 c. Parmesan cheese

Beat all ingredients together until smooth.

Simmer soup ingredients 2 hours, then strain broth into separate large pot. Meanwhile, make the meatballs. Mix ingredients together and form into marble-sized meatballs. Drop into chicken broth and cook over medium heat for 10 minutes.

Bring soup to a boil. Slowly pour in cheese mixture, stirring constantly. Lower heat to simmer and cover. Stir frequently to prevent sticking. Soup is ready when cheese mixture bubbles to top. Serve with garlic bread and salad. Yield 8-10 servings.