Prepare chicken soup the night before using whole carrots, celery and onion, refrigerate.

You can also prepare ahead of time: 1) 1 head of endive or Swiss chard, chopped and cooked. 2) Meatballs - prepare as for regular meatballs but form into small meatballs and fry. Remove grease from pan, and discard, add water to frying pan and boil. This can be added to the soup stock.

Before heating chicken soup remove grease from top and discard. Heat to warm and remove chicken and vegetables. Heat soup and add cooked greens and meatballs. Cook 1/2 hour. Add cut up chicken and carrots. Cook 15 minutes. Add as much of the chicken as you desire.

Beat 3 eggs with 1/4 cup romano cheese, drop by teaspoon into hot soup. Do not stir immediately, let egg cook. Cook acnenn d'pepe or Mrs. Weiss egg dumplings and add to soup when ready to serve. More endive can be added if you like.