Categories: Soups/stews 
      Yield: 20 servings 
  
      5 lb Stewing chicken                     2 ea Bunches escarole 
      1 ea Bunch celery, chopped           2 1/2 lb Meatball mix 
      6 ea Sliced carrots                      1 lb Box pasta 
      2 ea Medium onions                       2 cn Chicken broth 
      1 ea Bunch endive                    
  
  Place whole stewing chicken in a large pot with two whole onions. Add 2 
  cans of chicken broth and water to desired height of fluid in pot. Season 
  with salt and pepper, and some garlic powder. Simmer chicken until it falls 
  off the bones. Remove chicken from the fluid, allowing it to cool. Remove 
  onions and when cooled, chop into pieces. Clean endive and escarole. Simmer 
  in a separate pot for about 10 minutes or until wilted looking. Drain well 
  and squeeze dry. Chop into small pieces. Add to the chicken broth along 
  with celery, onions and carrots. Debone the chicken and chop into small 
  pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of 
  ground pork and ground beef with bread crumbs). Simmer tiny meatballs in 
  some water fo a few minutes until set. Add meatballs to the pot. Cook all 
  for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. 
  Add to the soup. Serve and ENJOY!!! Can sprinkle with parmesan cheese if 
  desired. Difficult and time consuming, but well worth it!!!! VARIATION: Mix 
  4 eggs, beaten well, and add 1/4 cup of romano cheese, grated, with 1/4 cup 
  bread crumbs. Add to soup towards end of cooking time. 
   
  Patti Anderson, Prodigy F&W Board