• Endive (2 large heads) (any variety is fine. Frisée is milder, escarole is more traditional)
• Whole chicken
• Carrots
• Celery
• 1 LB Ground Beef
• 8 Eggs
• 1 clove of Garlic (or measure with your heart, we don’t judge)
• Breadcrumbs (we recommend shredding Provencal Bakery bread)
• Basil
• Parsley (optional)
• Salt
• Pepper
• Parmigiano-Reggiano

1. Rinse and chop your endive. Boil, drain, and set aside
2. In a large pot, cover chicken with water and bring to a boil.
3. Cook chicken until tender and then remove. Do NOT drain the liquid.
4. Chop your celery and carrots. You ideally want approximately 1 cup.
5. Reduce broth to a simmer and add raw vegetables (celery and carrots)
6. Once the chicken is cool enough, remove the skin and shred chicken into small pieces.
7. Return shredded chicken to broth
8. Add chopped endive to chicken broth and continue to simmer all ingredients together
9. Beat 2 eggs
10. Combine beaten eggs, 1 clove of garlic, 1 cup of breadcrumbs, 1 tbsp-ish of basil, 1 tbsp of parsley, 1 tsp salt, 1 sap pepper.
11. Form into tiny meatballs
12. Add meatballs to broth
13. Beat 6 eggs
14. Grate 1 cup Parmigiano-Reggiano into beaten eggs and mix gently
15. Very gently, add egg mixture to soup and slowly stir
16. Cover and let stand for a few minutes

Disclaimer: Lisa and her family are not Italian, we just love food. Grandma especially loved Italian food.