2 lbs. meat loaf (beef, veal and pork)
1/2 c. chopped onion
1/4 c. damped bread crumbs
3 eggs
Salt and pepper
1 tsp. fennel seeds (optional)

Put chicken in pot of boiling water, remove scum. Add onion, celery, carrots and a little parsley, let simmer real slow. Cook fresh endive and dice; set aside.

Make meat balls the size of a marble or bigger and set aside. Cook chicken for about 2 1/2 hours. Remove chicken from soup and set aside. when cooled, bone and set side.

Strain soup and add meat balls, spinach, chicken and cook for another 1/2 hour. Bring to a full boil and add egg mixture. Turn off burner quickly and let cool.