2 eggs
2 tbsp. Parmesan cheese
Small meatballs; optional

Cook chicken for soup escarole. Strain soup. Cut up chicken into small pieces. Boil escarole until tender. Cool and squeeze out excess water. Cut up in small pieces, use scissors. Put in cooking pot and pour soup over escarole and boil for about 5 minutes.

Then scramble 2 eggs and season to taste; salt and pepper and cheese. Then drip into pot of escarole and soup. Cook until eggs settle a few minutes. Stir once or twice.