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1 to 3 lbs. Chicken
3 to 6 qts. Water
2 tsp. Salt
1 to 1-1/2 lbs. Ground Beef
2 to 3 cups Italian Bread Crumbs
3 to 4 Eggs
4 to 5 T. Romano Cheese
Salt & Pepper to taste
1 tsp. Parsley
Cook chicken till tender with one onion.
Take chicken off the bone, return to heat.
Bring to boil, drop the meatballs into hot broth and cook for 3 minutes, add chopped endive, 3 eggs beaten with 1/2 cup Romano cheese.
Stir mixture into soup and cook a few minutes more.
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