Prepare the meatballs - In a bowl, combine the ground beef with the bread crumbs, onion, garlic, parsley, salt and pepper. Mix well. Roll into very small meatballs. Refrigerate until ready to use.
Meanwhile, in a large pot, combine the chicken pieces with the onion, water and salt. Bring to a boil, lower the heat; simmer until chicken is tender, about 40 minutes. Remove the chicken and allow to cool. When cool enough to handle, remove the meat from the bones, discarding the skin and bones. Set meat aside.
Return the broth to a boil, drop in meatballs; lower the heat and simmer for 15 minutes. Return the chicken meat to the pot along with the escarole. Cook 10 minutes. In a small bowl, whisk together the eggs and cheese; pour slowly into the boiling soup. Cook 5 minutes more. Ladle into warmed bowls and serve hot.
Per Serving: 551 Calories (56.6% from fat); 34g Fat (12g Sat, 15g Mono, 5g Poly); 44g Protein; 14g Carbohydrate; 2g Dietary Fiber; 213mg Cholesterol; 1193mg Sodium. Food Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 4 Fat.