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1/2 lb. meat loaf mix (ground beef and pork)
2 tablespoons fresh parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate. 1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 quarts water or broth Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot. Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes. Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain. Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken. This freezes well and can be doubled if you have a pot large enough. Submitted by: CM | 
It's really a matter of personal preference if you'd like to add pasta and/or how much or what kind of pasta you'll use. I've even added ravioli filled with a traditional ricotta filling with spinach and mortadella bits. Anything goes!
Happy New Year,
-- CM