Italian Wedding Soup Name: Eve B Base: Davis-Monthan AFB Recipe: Chicken Broth; 4 chicken breasts, skinless chicken bouillon or granules (add to taste) 1 onion, cut in half 1 carrot Celery tops 2 tsp. salt 6 qts. water soup pasta (Acini de pepe) In large kettle combine water, chicken breasts,and salt. Bring to a boil and simmer 2 hours or until chicken is tender. Remove chicken, cook and cut into small pieces set aside. Skim the residue from the chicken broth. Add to broth-2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 bouillon cubes and soup pasta. Simmer 30 minutes. Add cubed meat and meatballs. Wedding soup Meatball recipe; 1/2 lb. lean ground beef 2 tsp. dried parsley 1/4 c. cheese, grated 1/4 tsp. salt 1/4 tsp. pepper Sprinkle of garlic powder 1/4 tsp. oregano 1/4 tsp. basil 1 egg 2 slices bread, soaked in milk (sm. amount) Mix all ingredients together and shape into 1/2 inch balls. Drop into pan of boiling water 10 minutes. Remove with slotted spoon and set aside. Add to Italian wedding soup along with cubed chicken as noted in previous recipe. Enjoy!!