1 chicken, about 2 lbs.
1 lg. onion
1 head red leaf lettuce
2 garlic cloves
4 celery stalks
1/4 c. celery greens
1 tsp. oregano
2 tsp. parsley
3 bay leaves
Salt & pepper to taste
1 lb. ground beef
1 c. Spezziello
Grated Parmesan cheese

Boil and debone chicken, cut into small pieces. Return to water chicken was cooked in, should be about 4 to 6 quarts water. Cut onion into small chunks, also celery and lettuce. Add these and celery greens, oregano, parsley and bay leaves to soup. Let cook for 1/2 hour. In the meantime, make ground beef into small meatballs and add to soup. Cook another half hour, add spezziello. Cook for an added 15 minutes. Remove from heat, put in soup bowls, sprinkle with cheese and serve with garlic bread.