Roast the chicken. Either serve the roasted chicken for Sunday dinner, reserve leftover meat for soup and stew the carcass to make broth. Alternately, use prepared stock and cooked, shredded, chicken breast.
Make the Meatballs:
Make the Soup:
Add the escarole and continue to simmer until wilted, about 2-3 minutes more.
Add the cooked chicken and pre-cooked pasta to the soup and season to taste with salt and pepper.
Ladle the soup into bowls and serve with a sprinkle of Parmesan cheese on top.