In a pot of boiling, salted water, cook the acini de pepe until al dente. Drain and chill. Set aside.
In a 4-quart stock pot, fill with 2 quarts of water and add the chicken breast chunks. Bring to a boil, and simmer for 20 minutes. Add the eggs and vegetables to the pot and let simmer another 10 minutes. Form the ground beef into little meatballs, the size of marbles, and place in the broth. Cook another 10 minutes.
To serve, add 1/2 cup acini de pepe to each bowl and ladle the soup mixture over. Serve immediately.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Clara Corrado