1 (3 lb.) stewing chicken, cut up
6 qts. water
2 tsp. salt
2 lg. carrots, whole
2 stalks celery, cut up

In a large kettle, simmer chicken, carrots and celery in salted water until tender. Remove from heat. Take out chicken and carrots, separate chicken from bones, gristle and skin. Shred chicken into pieces. Cut carrots into pieces and set aside.

Strain broth and set aside. Cook 1 1/2 or 2 pounds escarole in separate utensil in salted water until tender. Drain and cut into small pieces. Set aside.

Make 50 meatballs the size of marbles from the following: 3 eggs 1 c. bread crumbs 2 tbsp. grated Romano cheese 1 tsp. chopped parsley 1 sm. clove garlic, minced Salt & Pepper to taste

Fry meatballs until lightly browned in deep fat. Remove from fat and drain. Return chicken stock to heat. Bring to a boil and add chicken, carrots, meatballs and escarole. Simmer for 1 hour.

The soup may be garnished at the table with French toasted bread cubes as follows: 4 eggs, beaten Pinch of salt & pepper 4 tbsp. grated Romano cheese

Cut bread into 1" cubes and toast under broiler. Beat eggs in a large bowl and add cheese and seasonings. Toss toasted bread cubes in egg mixture until bread is well coated. Brown bread cubes in butter or hot fat. Use as a garnish for soup when serving. Cubes may be placed in a bowl at the table and served according to individual taste.