About 2 lb. chicken - For flavor, backs are the best, but I use breasts, bone-in, about three whole chicken breasts 11/2 lb. lean ground meat
 (for little meat balls)
parsley - two handfulls
(you don't have to cut)
4 carrots (optional)
3-4 stalks celery, with leaves

2 large onions 
  Cooking Instructions:  

In a large stock pot, place chicken and about 2 qt. water.  When it almost comes
to a boil, skim the fat off.  Add the celery, onions, parsley, large pieces because
you are going to strain the broth.  Cook for about two hours - slow simmer, lid on,
but not completely.  While cooking, add seasoning, salt, pepper, and 2 bay leaves
(optional).  Add carrots last hour.

Strain, place only broth back into pot.  Remove chicken from bone and place in
broth.  Return carrots to pot.

Make your meat balls while chicken broth is cooking, the same way you would
make them for pasta sauce.  When I mix my meat for the meatballs, I put a few
spoons of the chicken broth in the meat and a good bit of grated cheese, that adds
flavor to the soup.  After mixing the meat for the meat balls, you can fry the little
meat balls or place them on a cookie sheet and put them in the broiler, you don't
have to turn them, just brown them and they will cook in the broth.  After cooking,
drain on a paper towel and add to soup.  Cook slowly an additional 1/2 hour.

Also, while chicken soup is cooking, you can cook your greens.  Escarole or
spinach.  I use escarole.  After cleaning, place in pot of water and bring it boil,
cook a few minutes, strain and cut into small pieces.  Add to soup.

Cook about 3/4 cup Acini Di Pepe or Pastina and add to soup.