2 chicken breasts or 1 whole chicken (med.)
1 lg. onion
2 celery stalks cut into quarters
Salt and pepper to taste
2 lbs. ground meat, hamburger, veal, turkey mixed
3/4 c. fresh bread crumbs
1/3 c. parsley
4 garlic cloves (crushed) or garlic powder to taste
1/3 c. milk
2 bunches escarol or 1 lg. and 1 sm. can spinach, frozen spinach may be used
1 1/2 c. grated Romano cheese
10 eggs
2 or 2 1/2 qts. water

Cook chicken in water using a large stock pot. Add onion, celery, pepper and salt until cooked.

Debone chicken, cut into small pieces making sure all bone and skin are removed. Return chicken to pot. Bring to boil.

While chicken is cooking mix in bowl ground meat, 2 eggs, bread crumbs, parsley, garlic, salt, pepper, milk. Mix well. Make marble size meatballs. Add to boiling chicken and stock. Cook for 1/2 hour, then cook on medium heat.

Add escarol or spinach. Cut greens in small pieces using separate bowl. Beat 8 eggs, 1 cup grated cheese together. Slowly add to pot stirring constantly. (Hard boiled eggs, sliced, may be added instead.) Remaining cheese is served at table.

Note: To reduce cholesterol egg substitute may be used in place of whole eggs.