In a medium bowl, I mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. I like to use my hands to gently combine the ingredients without overworking the meat, which keeps the meatballs tender. Once everything is combined, I shape the mixture into small, bite-sized meatballs.

In a skillet, I heat some olive oil over medium heat. I brown the meatballs on all sides, which takes about 5-7 minutes. I make sure not to overcrowd the pan, working in batches if necessary. Once browned, I set the meatballs aside on a plate.

In the same pot that I plan to cook the soup, I heat olive oil over medium heat. I add diced onion, carrot, and celery, and sauté them for about 5 minutes until they’re soft and aromatic. I season the vegetables lightly with salt and pepper to enhance their flavors.

Once the vegetables are softened, I pour in the chicken broth and add the bay leaf. I bring the mixture to a gentle boil, then lower the heat to simmer. I stir in the chopped escarole and let it wilt in the broth, which takes about 3-4 minutes.

After the escarole has softened, I gently add the browned meatballs into the soup. I let everything simmer for about 15-20 minutes, allowing the flavors to meld together and the meatballs to cook through completely. Before serving, I taste the soup and adjust the seasoning with salt and pepper if needed.

I ladle the soup into bowls and, if desired, sprinkle some freshly grated Parmesan cheese on top for an extra burst of flavor.