1 (4-5 lb.) roasting chicken or fowl
Carrot
Celery
Onion
Salt & pepper

Simmer until stock is made. Remove chicken, cool and bone it. Set meat aside. Strain stock into large pot and return meat to it. While simmering stock, wash and chop coarsely chicory. Cook until veined part of leaf is half done. Drain, set aside.

Make small meat balls from your favorite recipe, drop into boiling water until done. Drain, set aside.

SOUP CUBES:

2 lg. eggs
3 1/2 heaping tbsp. grated Romano cheese
3 heaping tbsp. flour
1 1/2 tsp. baking powder

Mix above well, drop by tablespoon into oiled fry pan. Drain on paper towels. (Batter should be consistency of pancake batter, if too thick add a little stock.)

Into large pot of chicken and stock, add chicory and meat balls. Heat well. About 10 minutes before serving, add cheese cubes.