1 whole chicken
6 carrots, chopped
3 celery tops, chopped
1 tbsp. basil
2 lg. onions, chopped
6 ribs celery, chopped
Salt & pepper to taste
2 tbsp. parsley flakes

Boil in a large pot all the above ingredients. Use enough water to cover chicken well. Boil for 1/2 hour. Remove chicken and set aside to cool. Skim fat from broth.

MEAT BALLS:

1 c. bread crumbs, moistened with water
1 lb. ground chuck or round
Salt, pepper & garlic powder to taste
1 tbsp. parsley flakes
1 egg, beaten
1/2 c. grated Romano cheese

In large bowl, mix all together and form into marble size meat balls. Drop meatballs into simmering soup. Debone cooled chicken and return chopped meat to soup pot.

Rinse and separate 2 large heads of escarole and chop. Place in a separate pot and parboil about 15 minutes using enough water to allow escarole to wilt down. Remove escarole from it's pot and add to soup pot and simmer on low heat for an hour longer to allow all the flavors to mingle. This soup also freezes well.