1 sm. fowl or chicken
1 lb. hamburger
1 egg, beaten
Salt, pepper, garlic powder, parsley (to taste)
Sm. amount of bread crumbs
1 med. head escarole, rinsed and chopped
1 lg. onion, sliced
3 stalks celery, sliced
3 to 4 carrots, sliced
1 lb. Ditalini macaroni

Place fowl in a large soup pot, cover with water, and boil for 5 to 6 hours until meat leaves the bone. Remove fowl and strain broth. Return broth and meat to stove and add onion, celery, and carrots. Cover and let simmer for 30 minutes. While vegetables are cooking, mix hamburger, egg, salt, pepper, garlic powder, parsley, and bread crumbs together.

Roll into very small meatballs. Add to broth for the last 15 minutes of simmering. In separate pan, cook Ditalini according to package directions. When done drain and rinse with cold water. While macaroni is cooking, add escarole to broth to simmer 10 minutes. Add rinsed Ditalini, stir and serve with a sprinkle of grated Parmesan cheese.