2 1/2 - 3 lb. chicken breast, boneless & skinless
4 sm. cans chicken broth
10-12 feather weight bouillon cubes
1/2 lb. carrots
3 rods from a stalk of celery
2 1/2 - 3 lbs. endive
1 lg. unpeeled onion
1 lb. ground chuck (for meatballs)
2 cloves garlic

WEDDING SOUP CROUTONS:

1 (8 qt.) saucepan
1/4 tsp. pepper & salt (opt.)

DAY ONE: Cut or tear endive into bite size pieces. Place in boiling water for 2 minutes then simmer for 45 minutes. Drain and refrigerate in a sealed container (after cooled).

Bake meatballs using 1 1/2 teaspoons of meat per meatballs for 10 to 15 minutes or until cooked at 350 degrees.

Prepare croutons (see following recipe).

Dice carrots and celery and place in cold water. Refrigerate until needed.

DAY TWO: Empty chicken broth into saucepan. Add the onion, unpeeled. Simmer over medium heat for approximately 15 minutes. Add chicken. When chicken is almost done, remove and dice into bite size pieces; then return to saucepan.

Add garlic and pepper to taste (optional). Drain carrots and celery and place in saucepan. Add water if necessary. Remember you're making soup. Cook approximately 1 1/2 hours.

Taste soup for chicken flavor then add at least five bouillon cubes. Simmer for 15 minutes then remove onion. Add cooked meatballs, simmer for 30 minutes. Then add water and bouillon cubes if necessary. Add endive and simmer another 30 minutes. Add croutons and simmer yet another 30 minutes. Taste your soup, it is finished.