1 chicken
1 lg. chopped onion
3 pieces celery
1/2 head of Escarole
3 eggs
2 tbsp. Romano cheese
1 lb. ground chuck
Dash of garlic salt
Salt and pepper to taste
1 finely chopped onion
1/4 c. bread crumbs
Parsley

Simmer chicken, onion, chopped celery, salt, and pepper in a large kettle for 2- 2 1/2 hours. Skim the oil from the top. Remove the chicken from the broth. Mix 1 pound ground chuck, parsley, a dash of garlic salt, salt and pepper, 1 onion (chopped fine) and 1/4 cup bread crumbs; add tiny meatballs and simmer until done.

Bone the chicken and cut into small pieces and add to the broth. Add cut up escarole and cook for 15 minutes. Beat eggs and cheese; bring soup to a boil and stir in eggs. Simmer for 10 minutes.