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In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat. Add the escarole and cook 7 to 10 minutes. Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.
Place the flour in a shallow bowl. In a separate shallow bowl, beat the remaining 2 eggs. Roll the bread cubes in the flour, then in the beaten eggs.
Yield: 1 1/2 quarts