BROTH:

1 (4 to 5 lb.) stewing chicken
4 qt. water
Salt to taste
2 bunches endive or escarole
2 ribs celery
1/4 c. grated Romano cheese
1/2 c. pastina or rice

MEAT BALL:

1 lb. ground chuck
2 eggs, beaten
1 c. bread crumbs
1 tsp. parsley
1 clove garlic, chopped fine
2 tsp. grated Romano cheese
Salt and pepper to taste

While chicken is cooking in water (as for soup), cover and simmer about 3 hours or until chicken is tender. Remove chicken from broth. Take out bones and cut chicken into small pieces. Put back into broth. Chop endive or escarole and celery small. Put into broth.

Make meat balls while soup is cooking. Mix all meat ball ingredients together. Make into small tiny meat balls. Simmer meat balls and greens until cooked approximately 20 minutes. (You may brown meat balls before putting into broth.) Cook pastina or rice to directions. Add to soup mixture. Add cheese and salt to taste. Cook 10 minutes longer.