2-3 lb. chicken
1 c. chopped onion
2 c. chopped celery
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. dried parsley
3-4 qt. water
1/2-1 head escarole, cleaned & shredded
1/2 lb. ground beef
1 egg
3 tbsp. Parmesan cheese
1 slice bread, crumbled
1/4 tsp. parsley
1 tsp. garlic powder
1/4 c. orzo (#43 pasta)
3 tbsp. olive oil

Combine chicken, onion, celery, pepper, garlic powder, parsley and water. Boil in covered pot until tender. Cool. Remove skin and bones. Set chicken aside. Save broth.

Mix ground beef, egg, Parmesan cheese, bread, parsley and garlic powder. Roll into 1/4 inch balls.

Heat 3 tablespoons olive oil in large skillet. Add balls and saute until browned on all sides. Drain on towel. Boil escarole in salted water until very tender. Drain well. Bring chicken and broth to boil. Add orzo and cook until tender. Add meatballs, chicken, escarole and heat.