Chicken broth:

3 lb. soup chicken
2 T. salt
1 small onion
24 c. (6 qts.) water

1 garlic clove
1 small onion
2 T. parsley
1 lb. ground chuck
1/4 c. water
1 c. bread crumbs
2 eggs

1/2 c. orzo
3 c. chopped escarole or endive
1/2 c. Romano cheese
2 eggs

For the broth: Boil chicken, salt and onion in water until tender. Remove chicken from broth. Chill broth and skim fat. Debone chicken, remove the skin and cut meat into small pieces. Set aside. OR Use 20 c. of prepared chicken broth and 1 1/2 lbs. of cut-up cooked chicken.

For the meatballs: Chop garlic, onion and parsley very fine. Add to remaining ingredients. Mix well and form into very small (1/2" diameter) meatballs.

For the soup: Return broth to heat and bring to a rapid boil. Drop in meatballs, lower heat and cook about 15 mins. Add chicken pieces, escarole and orzo, cook 10 minutes more. Mix cheese and eggs and stir into soup while it is boiling. Cook an additional 5 minutes.