Wedding Soup - cooking recipe

Ingredients

4 whole chicken breasts
6 carrots
8-10 celery stalks
2 lg. Spanish onions
mini meatballs
10 or more bunches escarole

Preparation

Using a large stockpot, fill water 3/4 of the way to the top. Add chicken breasts, whole onions, whole carrots and whole celery (stalks and leaves).
Bring soup to a boil.
Using favorite meatball recipe (or store bought) make meatballs and bake until done.
Clean escarole (using leafy part for soup) and boil in salted water until leaves are dark green.
When chicken is done, the soup is done.
Remove all chicken, celery, carrots and onion. Add meatballs and escarole.
Slice carrots and celery and return back to soup.
Clean chicken and add to soup.
To save time, meatballs and escarole can be prepared ahead of time and frozen until needed.