We roasted a few pounds of frozen wing dings instead of using a whole small chicken. We also double the proportions for making the little meatballs since we had a pound of ground venison thawed. Wedding Soup: 2-3 lb. chicken 1 c. chopped onion 2 c. chopped celery 1 c. chopped carrot 3 cloves sliced garlic 1/4 tsp. pepper 1 tsp. dried parsley 2 qt. water 1 qt. prepared chicken stock 2 handfuls of baby spinach 1/2 lb. ground venison 1 egg 3 tbsp. Parmesan cheese 1/3 cup panko (or fresh bread crumbs) 1/4 tsp. parsley 1 tsp. garlic powder 2/3 c. Acini de Pepe or other tiny pasta shape like orzo 3 tbsp. olive oil Combine roasted chicken and it's juices, onion, celery, pepper, garlic powder, parsley and water and stock. Boil in covered pot until tender. Cool. Remove skin and bones. Set chicken aside. Save broth. Mix ground beef, egg, Parmesan cheese, panko, parsley and garlic powder. Roll into 1/4 inch balls. Heat 3 tablespoons olive oil in large skillet. Add balls and saute until browned on all sides. Drain on towel. Bring chicken and broth to boil. Add pasta and cook until tender. Add meatballs, chicken, spinach and heat.