1 lb. ground beef
2 eggs
1/4 to 1/2 c. grated Romano cheese
1 tbsp. fresh parsley
1/2 c. Italian bread crumbs
1 clove garlic, minced (opt.)
Salt & pepper to taste
3 lb. escarole
1 (3 1/2 to 4 1/4 lb.) stewing chicken
1 onion, chopped
Several pieces of celery, diced (opt.)
Salt to taste
2 eggs, beaten
1/4 c. grated Romano cheese

For meatballs mix beef, 2 eggs, Romano cheese, parsley, bread crumbs, garlic, season to taste. Make marble-sized meatballs. Bake at 350 degrees until lightly browned.

For soup: Wash escarole several times. Cut into bite-size pieces. Boil until barely tender. Drain. Put chicken, onion, and water into 4 to 6 quart pot. Boil, then reduce to simmer until chicken is tender. Strain chicken and onion from broth. Debone chicken, discard bones. Add small pieces of chicken, celery, salt and meatballs to broth. Simmer for 20 minutes. Add escarole. When serving, bring to boil and slowly drizzle eggs mixed with cheese into soup mixture. Stir as the egg cooks.