1 med. roaster chicken
6 qt. water
4 stalks celery
1 onion
4 carrots
Salt and pepper to taste

Place chicken in 6 quarts of water with celery, carrots and onion. Cook for 4 hours at a simmer until chicken stock is made. Let cool overnight and skim the fat from the top of the broth. Separate chicken and vegetables from the broth. 1 egg, beaten well 1 clove minced garlic 1/2 c. bread crumbs 1 tsp. oregano 1 tsp. salt and pepper

Mix the beef with the spices, egg and bread crumbs well. Make tiny meatball about 1 teaspoon in size. In a hot frying pan, place a pinch of salt and pan fry the meatballs until brown. Place meatballs on a paper towel to drain the fat and cool in separate container. 1 head escarole, chopped finely and steamed until tender

Small square pasta shapes; cooked until al dente in boiling salted water, approximately 2 cups. You can substitute spinach for the escarole.

When all the ingredients are cooked as specified, bone and dice the chicken (I don't use the carrots, celery or onion). Place the diced chicken, pastina, meatballs and escarole into chicken broth and heat on medium for 1 hour before serving, until the boiling stage, then lower the heat until ready to eat.

Serve with grated cheese on top. This soup is usually made on special occasions such as weddings, Easter or Christmas for a first course.