1 chicken (fowl), soaked in cold water, salt & wine vinegar, drain
1 onion (whole)
1 ripe tomato
2 stalks celery
3 carrots
Skin of one lemon
1 c. escarole, shredded
1 lb. chopped meat made into bite size meatballs, cooked in chicken stock and drained

Place chicken in enamel pot and cover with cold water. Bring to boil. Skim top. Add onion, tomato, celery, carrots, and lemon. Simmer until chicken is cooked, at least 1 1/2 to 2 hours. Strain soup into another pot. Add escarole and meatballs. Serve with croutons.