Italian Wedding Soup

Cover chicken with water in a pot and cook until meat is done. Cool and bone chicken; set aside meat and broth. Prepare meatballs by mixing ground beef, 1/4 cup Romano, bread crumbs, 2 eggs and garlic, parsley, oregano, salt and pepper. Shape into marble-size balls. Brown, drain and set aside. Clean and cut up the endive. Boil in large amount of water until done (it will look limp). Drain. In another pot, bring reserved broth and canned chicken broth to a boil. Mix 3 or 4 eggs and 1/2 cup Romano in a small bowl. Pour into the boiling broth. Add chicken, meatballs and endive. Cook 30 minutes more.