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

MEATBALLS:

1 lb. ground chuck
2 beaten eggs
1 c. bread crumbs
1 tsp. parsley
1 clove minced garlic
2 tsp. Romano cheese
Salt & pepper

Cook chicken in water to cover. Simmer about 3 hours or until chicken is tender. Remove from broth and take out bones and shred chicken. Put back in broth and add chopped endive and celery.

Mix all meatball ingredients together and form into tiny balls. Simmer balls and greens about 20 minutes. Cook rice to directions then add. Add cheese, salt and pepper; cook another 10 minutes.