6-8 qt. water
2-3 chicken breasts
1/2 c. celery
1/2 c. carrots
Salt and pepper
2 lbs. cooked endive

MEATBALLS:

1 lb. ground chuck
2 eggs
1/2 c. grated cheese
1/4 c. bread crumbs
3 tbsp. chopped parsley
Salt and pepper

Cook chicken, remove foam. Bring to a boil. Lower heat and add celery, carrots, salt and pepper. Cook until chicken is soft and tender. Remove chicken, skin and debone. Cut chicken into small pieces. Return to soup. Make small meatballs and add to soup. Add endive which has been cooked and chopped, the last 15 minutes.