BROTH:

3 to 4 lbs. chicken necks & backs
2 lg. chicken breasts
1 lg. onion, chopped
Leaves from bunch of celery, chopped
Salt & pepper to taste

MEATBALLS:

2 lbs. ground beef
3 eggs
3/4 cracker or bread crumbs
Onion salt & garlic salt to taste
1 head endive

EGG PIZZA:

4 eggs
3/4 tbsp. flour
2 tbsp. Swiss cheese, grated
3/4 tbsp. Romano cheese, grated
1 tbsp. parsley, chopped fine
2 tsp. baking powder
Salt & pepper to taste
2 tbsp. butter

FOR BROTH: In large pot, boil chicken parts with onion and celery. Skim off foam when water comes to a boil. Reduce heat and allow chicken to simmer about 2 1/2 hours. Remove breasts when tender and set aside to cool. When broth is ready, remove chicken parts and pour broth through strainer into clean pot.

FOR MEATBALLS: Mix ground beef, eggs, cracker crumbs and spices. Mix thoroughly. Using 1/2 teaspoon measure form balls and drop into boiling broth. Cook until balls are done. Let broth cool and skim off the fat, leaving 1 teaspoon for flavor.

Chop endive into small pieces and cook in boiling salted water until tender. Drain endive and add to broth. Remove meat from chicken breasts, chop and add to broth mixture.

FOR EGG PIZZA: Break eggs into medium bowl or blender. Beat well and add remaining ingredients. Melt butter in frying pan. Pour in egg mixture and cook over low heat until golden brown. Sprinkle dry parsley on top while frying. Make several large egg pizzas from batch. Turn out onto cutting board. Let cool and cut into small squares and add to soup. Pizzas can be added just before heating soup to serve. Serves 8.