Chicken Broth

1. Cook to a boil, then reduce heat and cook for 2 hours.

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2. Strain broth into another large pot and discard the onion and parsley.

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3. Save the carrots and the celery. Remove chicken from bone and shred. Dice carrots. 

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4. Return carrots and celery and shredded chicken into the pot.

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Escarole

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1. Put escarole in pot with cold water to cover.

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2. Bring to boil and reduce heat.

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3. Cook until tender, 30 minutes.

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4. Drain and put into chicken broth.

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Meatballs

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1. Mix ingredients for meatballs well and make into small meatballs.

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2. Put 2 tablespoons olive oil in a frying pan.

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3. Fry meatballs on low heat- keep turning them on each side until brown.

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4. Remove meatballs from pan and drain any oil from pan put meatballs into chicken broth.

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Putting it all together

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1. All ingredients are now in one pot. Bring to a boil for about 15 minutes.

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2. In a bowl mix 6 eggs and 1 cup of parmesan cheese. Add to the soup when it is at a boil and stir vigorously. Let cook for another 15 minutes

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3. In separate pot, boil one box of dry small pasta (like acini di pepe or ditalini shaped) and cook according to the package. Then rinse with cold water.

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4. When ready to serve, grab a bowl, add some cooked pasta if desired, ladle the finished soup on top, making sure to get a little bit of everything

5. Add more cheese and a drizzle of olive oil. It's ready to eat!