2 cans chicken broth
4 chicken legs and thighs, cooked
2 lg. heads escarole (or endive)
6-7 eggs
Parmesan cheese
Several small meatballs, pre-made

Cook chicken legs and thighs in chicken broth. In a second pot, cook escarole in boiling water until soft; drain. Remove chicken from first pot and cube; reserve broth.

Put drained escarole into chicken broth and bring to a boil. Beat eggs with Parmesan cheese. Pour egg mixture into boiling broth. Add more Parmesan cheese, small meatballs and chicken.