Boil chicken in enough water to cover it.
Add salt, pepper, & one onion and set aside to cool.
Cook until it's done! Reserve cooking liquid.
Boil escarole in appx 1 -2 cups of water.
DO NOT COVER IT WITH WATER.
Cook until it looks almost waxy, about 20 min.
Chop finely, reserving liquid.
Shred cooled chicken, add back to chicken stock.
Add bouillon cube, carrots, escarole, celery, and onion.
Salt & Pepper to taste.

Take ground beef and add just enough bread crumbs
to bind (about 2 tbs), coat top with Parmesan cheese
and add salt and pepper and mix.
Make tiny meatballs and add to the soup.
Cook soup until veggies and meatballs are done.
When soup is done, add egg noodles
and let it cook for another 7 minutes or so.