1 sm. stewing chicken (split)
1 lg. onion, chopped
2 celery hearts, chopped
Salt & pepper to taste
Water

MEATBALLS:

1 lb. ground chuck
1 egg
Salt & pepper
2 tbsp. parsley flakes
1/2 c. bread crumbs

CROUTONS:

1 c. bread crumbs
1 c. Romano cheese, grated
2 tsp. parsley flakes
3 eggs
Salt & pepper to taste
1 pkg. frozen spinach

In a large pot, place 1 small stewing chicken, split in half; 1 onion, celery hearts, salt, pepper and water to cover all. Cook 1 1/2 hours. Remove chicken from bones and return to pot. Mix ground chuck, egg, salt and pepper, parsley and bread crumbs. Mix well. Make meatballs the size of a thumbnail. Place on a cookie sheet and put in a 350 degree oven for 15 minutes. Put meatballs into chicken mixture.

Croutons: Mix together the bread crumbs, cheese, parsley flakes, eggs, and salt and pepper. Spread on a cookie sheet and bake until lightly browned in 400 degree oven, 12 to 15 minutes. Cool and cut into small croutons. Add to chicken and cook 1/2 hour. Then add 1 package frozen spinach and cook 1/2 hour more. Serve with Italian Bread and grated cheese.