1 chicken
1 onion
2 stalks celery
2 carrots
3 tbsp. parsley
Salt and pepper
Escarole
1 box Orzo
Chicken bouillon
1 lb. hamburg
1/2 c. bread crumbs
Onion powder
Garlic powder
1 egg
1/4 c. water

Put chicken, onion, celery, carrots, parsley, salt and pepper in large pot. Cook 3-4 hours. Let stand in refrigerator overnight. Skim grease off top. Warm and pour into colander that has been placed in large pot.

Pull chicken off bones and put into broth; add chicken bouillon (6-7) and more water, if needed. Bring to boil. Take off burner.

Cook escarole in separate pan; drain and chop; put into broth. Cook Orzo until done, drain and put into broth. Make small meatballs about size of dime; bake at 350 degrees for about 15-20 minutes. Put into broth.