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1 fowl chicken, cut up
1 lb. asparagus, cut up in pieces
1/2 lb. chop sirloin
1 tbsp. grated cheese (sharp)
Cook chicken pieces in water to cover until tender 1 1/2 to 2 hours. Skim off fat. Remove chicken, discard skin and bones and cut in bite-size pieces. Add sprigs of parsley to clear soup. Cook with cut up asparagus until tender (15 to 20 minutes). Make tiny meatballs with chop meat and cheese, 1/2 inch size. Cook for 5 additional minutes.
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