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1
Chop Cornish Hen in fours right through the bones
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2
chop onions & celery in half & quarter carrots & parsnip
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3
put chicken & chopped veggies in large pot & fill with water....make sure water is a couple of inches over chicken & veggies.....is you wish to make extra stock for cooking other dishes fill up the pot with water all the way leaving about 4 inches from the top
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4
add a tablespoon of salt & a half tablespoon of black pepper
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5
put pot on high flame & cover once it starts to boil lower flame to simmer leave pot partially covered & let cook for 40 minutes
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6
in a separate pot fill with water bring to boil...generously salt.. add pasta and stir & cook until aldente (LIL FIRM) drain & put pasta aside
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7
in a large bowl add chop meat...I used a combo of 3 meats...u can use any combo of meats u like or any one meat on its own
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8
mince garlic & add to meat
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9
chop parsley & add to meat
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10
crack eggs into meat
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11
add half cup of grated parmesan cheese to meat
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12
add about half the breadcrumbs & get your hands in there & mix well..keep adding breadcrumbs until desired texture is reached ...u may need a lil more or less breadbreadcrumbs & a lil bit of water & form into & ball
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13
Now have fun rolling the meat into little meatballs about a little bigger than a marble & set aside
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14
remove chicken from pot ...set aside & let cool & shread meat off the bones & set meat aside
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15
put soup through a strainer reserving the stock....put stock back into pot & bring to a boil...discards the veggies not needed for this dish
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16
add shredded chicken & meatballs to boiling stock & bring back to a boil & let cook for 15 minutes
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17
salt & pepper to taste
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18
fill bowl about half way with cooked pasta...then scoop soup with chicken & meatballs into bowl with the pasta...add a teaspoon of grated parmesan cheese to bowl & stir into broth
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19
eat & enjoy
