Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot. Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes. Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain. Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken. This freezes well and can be doubled if you have a pot large enough.
Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.