1 (46 oz.) can College Inn chicken broth
1 head Escarole
1 lb. very lean ground beef
1 med. chicken breast or 1 lb. chicken fillets
2 lg. stalks celery or 3 med. stalks, chopped
1 med. onion, chopped
1 carrots, shaved with peeler
2 tbsp. parsley flakes or 1/2 c. fresh parsley
2 cloves chopped garlic or 1 tsp. ground garlic
1 tsp. salt (or to taste)
1 c. orzo noodles or 2 c. sm. shells
Instant chicken bouillon

Thoroughly clean and break up escarole. Fill large pot 3/4 full with water and bring to a boil. Drop escarole in boiling water, cook 3 minutes, drain and set aside. Empty chicken broth in large pot and simmer. Add celery, onion, garlic and parsley to broth. Make small (approximately 1/2") meatballs and drop into broth. Cut up chicken in small pieces and add to soup. Add water as needed. Add 1/2 teaspoon instant chicken bouillon for each cup water. One half hour before serving, add escarole, noodles and carrot to soup, stirring occasionally. Serves 8 to 10 depending on portion.