2 chicken breasts
1 1/2 qts. water
1 (46 oz.) can College Inn chicken broth
1 c. celery, diced
1 c. carrots, chopped
1 c. onions, chopped
2 c. endive lettuce, rinsed thoroughly and chopped into chunks

BROTH THICKENING:

2 eggs
1/3 c. Parmesan cheese

MEATBALL INGREDIENTS:

1 lb. ground chuck
1 slice bread, made into crumbs
1 sm. onion, finely chopped
2 celery stalks, finely chopped
1 egg, slightly beaten
Milk
Oregano

In 1 1/2 quart of water, boil chicken breasts on low heat for about 35 to 40 minutes or until chicken juices run clear when chicken is pierced with knife, making sure to reserve water to use as broth for soup. Skim off any residue from chicken so that broth is clear. Once chicken is removed from pan, add College Inn chicken broth to pan. To broth, add vegetables of celery, carrots, onions, and endive. Cook vegetables until tender but not overcooked.

To make meatballs, place meat in bowl and add bread crumbs, onions, salt, pepper, oregano, celery, and egg. Mix together well; add a little milk if mixture seems dry. Make from this about 18 to 20 meatballs. Place in broth that is heated. Heat broth and vegetables to boiling in small bowl. Combine eggs and Parmesan cheese together and add to boiling soup. Stir as it begins to congeal. Lower heat and cover with lid.

Skin and debone chicken; cut into diced pieces and add to soup. When broth becomes clear, serve soup. Serve bowl with 3 to 4 meatballs and top with Parmesan cheese.