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Wedding Soup

Broth:

3 to 4 Heads escarole
4 large chicken breasts
6 qt. water                         
2 tsp. salt         
1 small onion diced               
1 ½ tsp. Italian seasoning
Dash of garlic power

¾ cup bread crumbs
½ cup chicken broth
1 egg

Wash escarole; set aside.  In large kettle simmer broth ingredients until chicken is cooked, about 20 to 30 minutes. Remove chicken and when cool, cut into small pieces. Cook escarole in salted water (separate pan) until cooked, 15 minutes. Cut into small pieces; return escarole and chicken to broth. Simmer. Combine meatball ingredients thoroughly; shape into ½ inch balls and place on cookie sheet. Bake degrees for 10 to 12 minutes.  Add to broth along with pasta.

Answer to Trivia Question: 

This comes from the French word m’aidez - meaning ‘help me’- and is pronounced approximately, mayday.