1 stewing chicken
4 qt. chicken broth
1 lb. ground beef
2 carrots, finely chopped
2 stalks celery, finely chopped
1 med. onion, finely chopped
Salt and pepper to taste
Parsley
3 bunches escarole or spinach
Fresh Parmesan and/or Romano cheese, grated
Fresh Italian bread

Stew the chicken in 4 quarts of water for 3 hours. Remove the chicken and cool. Strain the broth. Debone and cut up the chicken meat into small pieces. Mix the ground beef with your favorite meatball seasonings. Form small 1-inch size meatballs and brown in a skillet. Drain off all fat.

Add carrots, celery, onion, and parsley to the broth and heat to boiling. Wash and cut off the stems of the escarole, then chop into medium size pieces, these will shrink in the broth. Add chicken, meatballs, and escarole to the hot broth. Simmer 5 minutes. Ladle into bowls and top with cheese. Serve with crusty Italian bread. Serves 10-12.