chicken carcass
1 stalk celery
1 carrot
1 onion
water
1/2 lb. hamburger, rolled into small meatballs
3 chicken bouillon cubes
2 env. Lipton chicken noodle soup
additional chopped celery, carrots, onion
minute rice
1 pkg. egg noodles
1 lb. escarole or spinach

Boil carcass, celery, carrot and onion in large saucepan filled with water. Simmer until meat falls off bones. Remove meat, bones and vegetables. Strain stock through fine mesh sieve. Pick meat from bones, return to stock. Cool stock. Refrigerate overnight, skim fat off top.

Rewarm stock, add meatballs, bouillon cubes, Lipton soup powder and chopped vegetables. Simmer for 30-35 minutes. Add rice. Simmer 20 minutes more. Add egg noodles and escarole or spinach. Simmer until egg noodles are soft.

Submitted by: June Nevens