A delicious one pot authentic Italian Wedding Soup that is perfect for Christmas dinner or anytime.
First, remove any of the chicken parts that are stored in the cavity of the whole chicken, such as giblets, neck, liver, etc.
Next, boil the water in a large stock pot. Add the whole chicken and cook/stew on high heat for one hour.
Skip down to next step to prepare meatballs while the chicken is stewing. When chicken is done cooking, remove chicken from pot and let rest. Salt the chicken stock in the pot to taste. Start with 2 tbs of salt if you are unsure. Taste the chicken broth and add water to it until it tastes good to you.
Mini meatballs: In a large bowl, combine all of the meatball ingredients. Mix well. Put back in the refrigerator until the chicken stock is ready (chicken is removed from water after stewing.)
Next, after the chicken has been removed from the pot, add all of the vegetables to the chicken stock and continue to boil.
Then, begin rolling the meatballs into 1 inch diameter balls and place them directly into the chicken stock while the vegetables are cooking in the chicken stock.
Next, add the pasta to the soup if you choose to add it.
Then, chop about one cup of the chicken (white or dark meat, whichever you prefer) and add it to the soup. Continue to heat on high covered until all of the meat and pasta has been added for about 10 minutes.
You may add one cup of Pastina (pasta stars) or Acini di Pepe into the soup at the point in which the meatballs are being added.