Authentic Italian wedding soup

Wedding soup has been a part of my life for as long as I can remember.  My grandmother Angie used to make it every weekend for our Sunday dinner.  Her recipe included escarole instead of spinach, and she also made an amazing soft crouton that melted in your mouth.  If this recipe doesn't warm your heart and your stomach nothing will.  Enjoy

3 chicken breasts with bones
3 T.olive oil
salt and pepper
3 32 oz. chicken stock
1 lb fresh spinach or Escarole
1/2 c. parmegiano cheese
1 medium onion
1 carrot
2 stalks of celery
1 c. pastina pasta

( Meatball recipe cut in quarters and prepare)

Put chicken breasts into medium roasting pan.  Salt and pepper generously and sprinkle with olive oil.  Bake on 350 until chicken is cooked through and skin is golden.  Leave the skin on because it keeps the juice in the chicken.  After chicken is baked let it cool.  When cooled remove skin and meat and set aside (save the chicken meat for my pot pie recipe).  Put  the chicken bones and all the juice from  the pan you cooked the chicken in, into the pot.  This is the best start to a very intense broth.   Add onion cut into quarters, carrot cut in half and celery cut into large pieces.  Boil this stock and then lower to medium heat.  Add chicken stock, spinach or escarole and simmer for 35 minutes.

Meanwhile, prepare my meatball recipe and make them into very tiny bite size meatballs.  When meatballs are done, add them to the stock.  Prepare pastina to recipe and make sure you do not over cook it.....remember Al dente.  Keep the pastina in a separate container so it doesn't get mushy.  Add pastina to a bowl along with soup and meatballs...top with parmegiano and serve.  Enjoy this amazing flavor.