1 stewing chicken
Celery
Onion
2 lg. endive
1 lb. ground beef
1 c. bread crumbs
1/3 c. Parmesan cheese
1 c. Parmesan cheese
Parsley
Salt and pepper to taste
2 eggs
6 eggs

Stew chicken in water until fully cooked. While cooking, add celery and onion. Shred chicken. Boil endive in separate water until cooked. Strain and chop. Make meatballs by combining ground beef, bread crumbs, 1/3 cup Parmesan cheese, parsley, onion, salt, pepper and 2 eggs. Drop meatballs into broth and cook. Add endive and shredded chicken. Beat 6 eggs and add 1 cup Parmesan cheese. Stir slowly into broth. Simmer 30 minutes.