INGREDIENTS

INSTRUCTIONS

OPTIONALS
Place whole stewing chicken in a large pot with 2 whole medium onions. Add
2 cans of chicken broth and water to height of fluid desired 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 and
squeeze dry. Chop into small pieces. Add to the chicken broth along with
the 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 along with bread crumbs). Simmer tiny meatballs in some water for a
few minutes until set. Add meatballs to the pot. Cook all for about 3-4
hours. Just before done, cook 1 lb of pasta (any type small pasta). Add to
the soup. Serve and enjoy. Can sprinkle parmesan cheese over bowl of
VARIATION: Mix 4 eggs, beat well, and add 1/4 cup romano cheese, grated,
and 1/4 cup bread crumbs. Add to soup towards end of cooking time.
Per serving: 319 Calories (kcal); 17g Total Fat; (48% calories from fat);
19g Protein; 22g Carbohydrate; 106mg Cholesterol; 177mg Sodium Food
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
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