1 stewing chicken
1/2 c. celery, carrots & onions, chopped
Parsley, chopped
6 qts. water
Salt & pepper
1 head of spinach or escarole
Pastine (tiny pasta)

MEATBALLS:

1 lb. ground meat
1/2 c. Parmesan cheese
3 eggs
3 tbsp. parsley
1/2 lb. sausage
Salt & pepper
1 c. bread crumbs

Place chicken pieces, water and seasoning in LARGE kettle. Cover and cook 2 to 3 hours until tender. When 1/2 done add celery, carrots and onions. Add water if necessary. When chicken is cooked, remove vegetables and discard. Skin and dice meat and return to broth. In separate pan of boiling water add head of chopped escarole and cook 15 minutes. When tender, remove and drain. Prepare meatballs and bake at 400 degrees for 5 minutes. Add meatballs to broth with greens. Simmer and add pastine.