4 lb. broiler-fryer chicken
1 med. onion, quartered
1 lg. carrot, chopped
1 lg. rib celery, sliced
1 lb. fine ground veal
1 egg
3 tbsp. grated Parmesan cheese, divided
1 tbsp. chopped parsley, divided
1/2 tsp. salt
1/4 tsp. pepper
1/2 box (8 oz.) sm. pasta

In large saucepot place first 4 ingredients. Cover with water; bring to a boil. Reduce heat; simmer 2 hours until stock is reduced and chicken is very tender. Remove chicken; strain stock into large bowl. Skim fat off top of stock. Remove meat from bones. Shred chicken.

Meanwhile in medium bowl, combine veal, egg, 1 tablespoon Parmesan cheese, 1 tablespoon parsley, salt and pepper; form into small meatballs.

Return defatted stock and chicken to pot; bring to a boil. Add meatballs and pasta; cover and return to boil. Reduce heat; simmer, uncovered 20 minutes. Ladle into large bowl. Garnish with Parmesan and parsley. Makes 10 servings.