For the Meatballs:

1/2 lb. meat loaf mix (ground beef and pork)
2 tablespoons fresh parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
5 cloves garlic, minced
1-2 bay leaves (optional)
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

For the Soup:

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 quarts water or broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain and skim broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; chopped ham or prosciutto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

Submitted by: CM