5 pound stewing chicken
1 bunch celery, sliced
6 carrots, sliced
2 medium onions, peeled
1 bunch endive
2 bunches escarole
2 1/2 pounds meatball mix
1 pound box pasta
2 cans chicken broth
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. Simmer tiny meatballs in some water for a few minutes until set. Add meatballs to the pot. Cook all for about 3 to 4 hours. Just before done, cook 1 pound of any type small pasta. Add to the soup. Serve. Garnish with Parmesan cheese.
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