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["Place chicken in a Dutch oven, and cover with 41/2 cups of water.", "Add cut-up veggies (1 onion, 1 stalk of celery, 1 carrot all unpeeled, for added flavor).", "Sprinkle with salt and pepper.", "Bring to a boil, skim the foam, then cover and simmer for 45 minutes.", "Cool about 10 minutes.", "Drain the veggies out of the broth; discard the veggies and keep the broth.", "Remove chicken meat from bone and cut up.", "Skim fat from broth. Yield will be approximately 3 cups cut-up chicken and 3 cups broth.", "Cook 1 cup of Acine de Pepe to ""al dente"" according to package directions. Drain and set aside.", "Cut 2 stalks of celery, 2 medium carrots, and 1 small onion into bite-size pieces.", "Clean one head of escarole and cook in a little water until wilted. Cool, squeeze out excess water, and cut up.", "Begin preparing the meatballs by mixing together: meatloaf mix, bread crumbs, egg, 1/2 tsp. each of salt and pepper, dried parsley, garlic powder, and 1 T. grated cheese.", "Begin compiling the soup by adding enough water to the broth to measure 5 cups.", "Heat broth, celery, onion, carrots, and chicken bouillon to boiling.", "Reduce heat, cover, and simmer until carrots are tender, about 15 minutes.", "Stir in cut-up chicken.", "Set back to boiling, add raw meatballs (1/4 tsp. per meatball), and simmer another 10 minutes.", "Add in cut-up escarole and cooked Acine de Pepe.", "If soup is too thick, add two or three cans of chicken broth to thin out.", "Serve immediately, sprinkled with a little grated Romano cheese."]
