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ITALIAN WEDDING SOUP

1 whole chicken, cut up
1/2 lb. ground beef
1/4 cup Romano cheese
1/2 cup Italian-flavored bread crumbs
2 eggs
Minced garlic, parsley, oregano, salt and pepper to taste
4 to 5 bunches fresh endive
3 cans (13 3/4 ounces each) chicken broth
3 or 4 eggs
1/2 cup Romano cheese

Cover chicken with water in a pot and cook until meat is done.
Cool and bone chicken; set aside meat and broth.

Prepare meatballs by mixing ground beef, 1/4 cup Romano, bread
crumbs, 2 eggs and garlic, parsley, oregano, salt and pepper.
Shape into marble-size balls. Brown, drain and set aside.

Clean and cut up the endive. Boil in large amount of water until
done (it will look limp). Drain.

In another pot, bring reserved broth and canned chicken broth to
a boil. Mix 3 or 4 eggs and 1/2 cup Romano in a small bowl. Pour
into the boiling broth. Add chicken, meatballs and endive. Cook 30
minutes more.

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