4 c. chicken broth (College Inn) will do just fine
1/2 c. chopped onion, celery, and carrots
1 med. head escarole
1/2 lb. ground beef or 1 1/2 c. chopped chicken, cooked
Salt and pepper, to taste

Heat broth to boiling. Add onion, celery, and carrot and simmer until tender. Wash escarole thoroughly. Drain well and chop into bite size pieces. Add to broth and simmer approximately 10 minutes. If using ground beef, form into tiny, bite size pieces and drop into broth or add chicken pieces. Add Parmesan cheese, salt, and pepper to taste. Heat thoroughly. Serves 4-6.