Maria Rosa's Italian Easter Soup

Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.

Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.

Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.

Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.