BROTH:

2 whole chicken breasts
2 stalks celery
1 chopped onion
1 bay leaf
1 lg. can chicken broth

PASTE:

1 egg
2 tbsp. Parmesan cheese
1 tbsp. flour

MEATBALLS:

3/4 lb. ground beef
Salt
2 tbsp. Parmesan cheese
3 tbsp. bread crumbs
1 egg
Dash of nutmeg
Dash of garlic powder

Place first 4 ingredients in a Dutch oven and cover with water. Boil until chicken is tender and remove bay leaf and chicken. Shred chicken when cool. Add 1 large can of chicken broth to boiling stock.

Make tiny meatballs and drop into broth and boil gently for 30 minutes. Add shredded chicken and runny paste. Before serving, add chopped escarole or spinach.