10 c. chicken broth
1 bunch endive, cleaned and sliced
Sage or poultry seasoning
1-2 eggs
Salt and pepper
Parmesan cheese

1 lb. ground beef
Salt and pepper
Bread crumbs
Parmesan cheese
Oregano

First, combine all meatball ingredients listed above, or use your own recipe. Roll meatballs between the palms of your hands to shape 1-inch diameter balls. Set aside.

To prepare broth, you can use canned broth or save the broth created by broiling chicken from other dishes. Freeze or refrigerate the broth so all the fat collects at the top. Skim off the fat and discard. Bring the broth to a rolling boil.

In small bowl, crack the eggs and lightly beat with a fork. Add the beaten eggs by pouring in a THIN stream. As you pour the eggs, stir the broth so the egg is broken up and appears as threads throughout the broth. (Will look like Chinese Egg Drop Soup.)

Next, add the seasonings, tasting to please your palate. Then add endive and meatballs. Allow to simmer 2 hours or more. The longer the ingredients "marry, " the better the flavor.