Chop Cornish Hen in fours right through the bones
chop onions & celery in half & quarter carrots & parsnip
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
add a tablespoon of salt & a half tablespoon of black pepper
put pot on high flame & cover once it starts to boil lower flame to simmer leave pot partially covered & let cook for 40 minutes
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
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
mince garlic & add to meat
chop parsley & add to meat
crack eggs into meat
add half cup of grated parmesan cheese to meat
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
Now have fun rolling the meat into little meatballs about a little bigger than a marble & set aside
remove chicken from pot ...set aside & let cool & shread meat off the bones & set meat aside
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
add shredded chicken & meatballs to boiling stock & bring back to a boil & let cook for 15 minutes
salt & pepper to taste
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
eat & enjoy
