1 chicken (3-5 lbs.)
2 bouillon cubes
1 box frozen spinach
1 lb. sm. meatballs
1 bag pastina
2 eggs
1/2 c. Parmesan cheese

Simmer chicken 45 minutes; remove from broth and cool. Refrigerate broth until cool and fat rises. Remove fat from broth. Remove skin from chicken, de-bone and cube. Return chicken to broth, add bouillon cubes and enough water to fill pot (leaving room for remaining ingredients) heat to boil.

Add frozen spinach and meatballs, simmer until spinach has separated. Add pastina and return to boil while you beat eggs and Parmesan cheese together in a bowl. Slowly pour egg mixture into boiling soup, stirring constantly. Serve. Soup can be frozen for several months. Makes 10 quarts.