Old Country Italian Wedding Soup

12 cups chicken broth (about 2 large cans)
6 chicken breasts
2 celery stalks, chopped
1 small onion, chopped
2 medium carrots, chopped
1 bag (16 oz size) frozen meatballs (plain)
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup Acini de Pepe pasta, uncooked (or other small pasta you like)

In a large soup pot over medium heat, bring the chicken broth to a boil, then add in the chicken, celery, onion, and carrots, reduce heat and simmer slowly until the chicken is completely cooked. Remove chicken from the soup pot and set aside.

Add to the soup pot the meatballs, parsley, salt, pepper and Parmesan cheese and cook until the meatballs are almost cooked, then add the pasta and continue simmering until the pasta are cooked al dente (use the package as a guideline for time).

Cut up the cooked chicken you have set aside, then add the chicken back into the soup pot and cook just until the chicken is warmed through again.

When ready to serve, ladle into bowls, and sprinkle with more Parmesan cheese and parsley if you like.