1/2 loaf white bread

Cut bread into 1 inch cubes. Dry out on a cookie sheet.

1 stewing hen
Water
4 celery rib stalks
2 carrots (whole)
1 onion, cut in half
Salt and pepper, to taste

Stew chicken and vegetables until chicken is tender. Drain broth; bone chicken and cut into small pieces. Set aside.

1 lb. ground beef
1/2 c. bread crumbs
1/4 c. grated cheese
3 eggs
Salt and pepper
Fresh chopped parsley

Make meatballs; drop into enough boiling water to cover. Simmer until done. Drain and set aside. Sprinkle with grated cheese, salt, pepper and oil.

In a skillet, scramble the eggs with the croutons until done. Put into a large bowl with some diced chicken and tiny meatballs. Pour chicken stock over the whole thing; serve immediately with grated Romano cheese.