Chicken Broth:

1 (3 lb.) chicken
1 small onion
2 tbsp. salt
6 qt. water

Meatballs:

1 garlic clove
1/4 c. water
2 tbsp. parsley
1 c. bread crumbs
1 small onion
2 eggs
3 c. cooked chopped escarole or endive
1/2 c. Romano cheese, mixed with 2 eggs

Boil chicken, salt and onion in water until tender. Do not overcook. Remove chicken from broth. Chill broth and skim fat. Debone chicken; remove the skin and cut into small pieces. Set aside. Return broth to heat; boil rapidly. Drop in meatballs; lower heat and cook about 15 minutes. Add chicken pieces and escarole. Cook 10 minutes more, then add cheese and egg mixture while soup is boiling; cook an additional 5 minutes. Serve.