4 chicken breasts
3 qts. water
3 chicken bouillon cubes
1 bay leaf
1/2 lb. ground chuck
1 egg
1 tbsp. salt
1/4 clove garlic
2 tbsp. parsley
Endive, cut sm.
1 c. celery, chopped
1/2 c. bread crumbs

1. Cook chicken in water 1 hour. Take chicken out of broth, and shred chicken. Add bouillon to broth.

2. Mix ground chuck, eggs and bread crumbs. Form into small meat balls (1/2" size) and broil.

3. Add chicken, meatballs, garlic, parsley, celery, salt, bay leaf and endive to chicken broth. Simmer 1 1/2 hours. Remove bay leaf.