Italian Wedding Soup

Italian Wedding Soup
Ingredients:
1 ½ qts strained rich chicken broth
½ lb ground beef
 ½ lb ground veal or pork
1 egg
½ c breadcrumbs
1 tsp salt
½ tsp black pepper
1 ½ tbl parsley, finely chopped
½ c broth
Lard
1 c pastina

Directions:
Blend thoroughly the meat, egg, breadcrumbs, salt, pepper, parsley, and ¼ c broth. Shape into marble size balls with your hands. Brown in lard and then drain on an absorbent towel.

Bring broth to a boil, add pastina and cook until pastina is tender. Drop in the meatballs and cook for 10 minutes until thoroughly heated.

Homemade noodle dough may be substituted for the pastina. Blend until smooth, 2 eggs with 2 cups flour and 1 tbl water. Roll dough into pencil size strips and cut into pea size pieces. Deep fry pieces in lard. Drain thoroughly and drop into hot chicken broth with the meatballs. Cook slowly for 20 minutes before serving.
Serves 4 -6