Chicken broth
4 chicken breasts, skinless
1 onion, cut in half
1 carrot
Celery tops
2 tsp. salt
6 qts. water

In large kettle combine all ingredients. Bring to a boil and simmer 2 hours or until chicken is tender. Remove chicken, cook and cut into small pieces. Strain broth and return to kettle. Add to broth - 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes. Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain. Add cubed meat and meat balls. Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup. Stir constantly. Serve with flavored croutons.

1/2 lb. lean ground beef
2 tsp. dried parsley
1/4 c. cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
Sprinkle of garlic powder
1/4 tsp. oregano
1/4 tsp. basil
1 egg
2 slices bread, soaked in milk (sm. amount)

Mix all ingredients together and shape into 1/2 inch balls. Drop into pan of boiling water 5 minutes. Remove with slotted spoon and set aside. Add to Italian wedding soup along with cured chicken as noted in previous recipe.