Recipe(tried): Zuppa Mariata with Chicken Balls

Tonight's meal is :

Zuppa Mariata
Caesar Salad
Crusty French Baguette

Yesterdays roast chicken became todays dinner. My DH will most likely say..."Where's the rest of the meal?" Perfect for me however...
The soup recipe comes from a restaurant in Prescott, Arizona. They had a couple of cookbooks out in the 70's-80's. (This recipe comes from "The Bakery Lane Soupbowl". Everything is yummy!!! Espec. the desserts.

Zuppa Mariata

1 cup chopped fresh mushrooms (1/4 pound)
1/2 cup sliced green onions
2 Tbsp olive oil
1 tsp lemon juice
1/4 tsp salt
1/4 tsp oregano
1/4 tsp pepper
8 cups chicken stock
3/4 cup egg pastina (3 ounces)
Chicken balls (see below)
2 egg yolks
1 cup light cream
1/4 cup grated parmesan
salt, pepper, oregano to taste

Saute mushrooms and onions in oil until tender. Sprinkle with lemon juice, salt, pepper and oregano.

Meanwhile, heat chicken stock to boiling. Add mushroom mixture and pastina. Boil gently 2-3 minutes. Add chicken balls and cook until balls are done. Turn off heat and combine yolks, cream and cheese. Whisk into hot soup. Season with salt, pepper, and extra oregano to taste. Whisk while heating to serving temperature. Serve garnished with chopped parsley.

Chicken Balls

1 cup ground chicken breasts (2 breasts pulsed in a food processor works for me)
2 Tbsp chopped parsley
2 egg whites
1/2 cup fine dry bread crumbs
1 Tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients and blend very well. Chill (if neccessary) until firm enough to handle. Shape into small balls (20-40 depending on your size preference). Chill if not using promptly. Cook balls, either in salted boiling water OR as I do...by dropping them in the boiling broth. They will float to the top when they are done. Cooked balls freeze very well.