1/2 chicken without skin
6 or 7 carrots, diced
1 lg. onion, chopped
1/2 bunch celery, chopped
Salt and pepper to taste

Cook all together for about 2 hours. Then take out the chicken. Cool and cut in small pieces.

Escarole preparation: 2 bunches escarole: Clean and chop in about 2 inch pieces. Place in water and cook for about 20 minutes.

Add escarole to pot with vegetables and chicken. Make small meatballs and throw into soup while boiling. Cook all together.