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Wedding Day Soup

4 cups chicken broth
1/2 pound lean ground beef
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds chicken breasts, roasted, deboned and chopped
4 carrots, peeled sliced
4 celery ribs, chopped
1 head large green, curly-leaf endive, shredded

1. Bring 4 cups chicken broth to a simmer in a medium saucepan.
2. In a large mixing bowl combine ground beef, parsley, salt and pepper. Roll into 1-inch balls, add to simmering broth, reduce heat and cook for about 12 minutes.
3. Add cooked, chopped chicken, sliced carrots, and chopped celery ribs. Simmer until the vegetables are tender, then add shredded endive; cook for 5 minutes or until wilted.

Makes 6 servings.