In large pot simmer water, chicken, carrots, onion, tomato and celery/anise. When chicken is tender, debone. Mix celery, grated cheese and egg. Shape into grape sized meatballs. Drop into soup. Separately boil escarole until tender. Drain. Chop. Add to soup just before serving.
Soup Nuts: Thoroughly mix all ingredients. Place in greased 8 inch pan. Bake in 350 degree oven until golden brown, 30-40 minutes. Cool. Cut into croutons. Add to soup when served. Volume of ingredients does not need to be exact. To increase size of soup nuts batter: For each added egg add 1/2 teaspoon baking powder, 1 tablespoon flour and 1/2 tablespoon oil.
