a little of each

Ingredients

1 cup chopped fresh mushrooms (1/4 lb)

½ cup sliced green onions

2 Tbl olive oil

1 tsp lemon juice

¼ tsp each: salt, pepper, oregano

8 cups chicken stock

3 oz egg pastina (3/4 cup)

40 chicken balls

2 egg yolks

1 cup light cream

¼ cup grated Parmesan cheese

salt and pepper to taste

Directions

Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile, heat chicken stock to boiling. Add mushroom mixture and pastina. Boil two to three minutes. Add chicken balls and continue cooking until balls are done. Turn off heat. In a separate bowl combine yolks, cream and cheese. Blend well, then whisk or beat into hot soup. Season with salt and pepper. Whisk while heating to serving temperature. Serve garnished with chopped parsley.

For the Chicken Balls:

(makes about 40)

1 cup ground, boned chicken breast

2 Tbl chopped parsley

2 egg whites

½ cup fine dry bread crumbs

1 Tbl grated Parmesan cheese

¼ tsp salt

¼ tsp pepper

Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. Cooked balls freeze very well.