Chicken Escarole Meatball Soup

1 2 1/2-3 pound fryer, whole or cut up
2 carrots, sliced
3 stalks celery, sliced
3 tablespoons tomato puree
1/2 pound ground chuck
1 small egg
1/2 cup cracker meal
Dash of pepper
Chopped fresh or dried parsley to taste
1 1/2 pounds escarole
Italian-type grated cheese

Put the chicken in a kettle with 6-8 cups of water, depending on the size of the chicken and the kettle. Add salt to taste and the carrots, celery and puree. Bring to a boil, cover, and simmer about an hour.

While the chicken cooks, mix 1/2 teaspoon salt, 1/4 cup water, the ground chuck, egg, cracker meal, pepper and parsley. Shape into about 16 small meatballs.

Remove chicken from broth and cool. Take the meat from the bones, and add the chicken meat and meatballs to the broth. Cook the escarole in a small amount of boiling water about five minutes, drain and add to the broth. Bring to a boil and cook about five minutes. Serve generously sprinkled with cheese. Makes about 2 1/2 quarts.

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