How to Make It
Combine turkey, breadcrumbs, eggs, parsley, and garlic in a large bowl. Add 1/2 teaspoon salt and 1/2 teaspoon pepper; mix gently with your hands until mixture doesn’t stick to your hands and ingredients are well blended. Place a half-dollar-size portion of turkey mixture in your palm; roll with both hands until you form a firm, bite-size ball. Repeat procedure to make about 40 meatballs.
Heat a large nonstick skillet over medium-high; add 2 tablespoons oil. Add about 10 meatballs to pan; cook until well browned all over, about 3 minutes. Place on a baking sheet lined with paper towels. Repeat procedure 3 times with remaining oil and remaining meatballs.
Bring stock to a simmer in a large Dutch oven over medium. Add escarole; cook until tender, about 3 minutes. Add meatballs, chicken, quartered eggs, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; serve immediately.