1 (3 lb.) soup chicken
1 beef shank
4 qts. water
2 tsp. salt
1 lb. escarole, chopped
1 c. celery, chopped
1 lb. ground beef
3 eggs
1 c. bread crumbs
2 tbsp. Romano cheese
1 tsp. parsley
1 clove garlic, chopped
Salt & pepper

Cook chicken, beef shank, water and salt to form broth, approximately 1 1/2 hours. Remove chicken from bone. Strain broth and add chicken meat.

Meanwhile, boil escarole and celery in salt water until tender. Add to finished broth.

Combine ground beef, eggs, bread crumbs, cheese, parsley, garlic, salt and pepper. Form into tiny 1/2" meatballs. Fry slowly until done through. Add to soup stock. Serve with croutons.