Fill ⅔ of a large stockpot (8 quart preferred) with water, and put in the chicken (make sure chicken is covered by at least 4 inches of water).

Heat the pot over medium-high, until liquid starts to simmer. Reduce to medium-low heat, and simmer until chicken is falling off the bone, about 3 hours. Skim any thick foam or impurities off the top of the pot as the chicken is simmering and discard.

When the chicken is fully tender, use tongs to remove large pieces of chicken from the pot and place on a large plate or cutting board.

Strain the broth into a large container (or two), putting any remaining chicken meat with the rest of the chicken. Let the broth cool to room temperature, then put into the refrigerator.

When chicken is cool enough to handle, remove the meat from the bones and put into an airtight container in the refrigerator. Wash the pot.

The next day, remove any large chunks of fat that have solidified on top of the broth.

Return the broth to the pot (you should have about 12 cups) along with the bouillon cubes. Bring to a simmer over medium heat.

Roll ground beef into small balls (less than a half-inch in diameter).

Rinse any dirt off the escarole, then chop or tear into small pieces, discarding the tough white stems near the bottom. You should have about 4 cups of escarole total.

Add the little meatballs to the broth and cook for 5 minutes.

Then stir in 3 ½ cups of reserved chicken along with the grated parmesan cheese.

Drizzle beaten eggs slowly into the soup.

Stir in the escarole.

Simmer the soup for 30 minutes on medium-low heat.

Ladle into bowls to serve, garnished with additional Parmesan cheese.