2 lg. cans chicken broth
1 or 2 bunches escarole
2 or 3 boneless chicken breasts, cut into sm. pieces
1/2 lb. ground meat
1 (8 oz.) can tomato sauce
3 or 4 carrots, sliced thin
2 stalks celery
1 onion, chopped
1 or 2 cloves garlic, minced
2 tbsp. olive oil
1 tsp. parsley
1 tsp. basil - sweet
1 tsp. garlic powder
Salt and pepper to taste
8 oz. pkg. soupettes

Simmer broth in pot. Saute onions, celery, and garlic in 2 tablespoons olive oil until opaque. Add to broth. Add salt, pepper, parsley, basil, tomato sauce, and carrots. While soup is simmering, brown chicken pieces until cooked through. Add to soup. Make tiny meatballs with ground meat, and brown until cooked through. (Coat first with mixed egg and bread crumbs for tastier meat). Add to soup. Add escarole and stir well. Cook for one to one and a half hours. Add noodles 15 or 20 minutes before serving.

Mixed vegetables may be used instead of carrots. Fresh spinach may be used instead of escarole.