1 (3 to 5 lb.) stewing chicken
8 qts. water
2 tbsp. salt
1 med. onion (optional)
3 c. celery, diced

Simmer chicken in salted water in large kettle until tender. Remove chicken and debone. Return cut-up chicken to kettle.

MEATBALLS:

2 1/2 lbs. ground chuck
4 eggs
Salt (to taste)
Pepper (to taste)
1 tbsp. parsley, chopped
1 3/4 c. bread crumbs

CROUTON:

6 eggs, well beaten
1 c. Romano cheese, grated
1 box cracker meal
Black pepper (to taste)
1/8 tsp. baking powder

Roll a little thinner than a cigar, about 4 inches long. Fry, cool and slice about 1/4-inch wide.