1. Preheat the oven to 400F convection (or 425F regular bake).
2. In a medium bowl, add the ground chicken, garlic, basil, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until all ingredients are evenly distributed.
3. Drizzle 2 Tbsp olive oil on a baking sheet. Form meatballs that are 1 Tbsp each (slightly heaping) and place them on the baking sheet, rolling them in oil as you add them to the sheet.
4. Bake for 12-15 minutes until the internal temp of the meatballs reaches 165F and the bottoms are browned. Option to broil the tops of the meatballs for 2-3 mins at the end to lightly brown them.
5. In a large pot preheated over medium heat, add 1 Tbsp olive oil and the onion. Cook the onion for 3-4 mins until translucent and tender, then add the garlic. Cook for 1 min, then add the chicken broth and salt.
6. Bring to a boil over high heat. Once the water starts boiling, turn the heat down to medium (so the water continues to boil gently) and add the Pastina and meatballs. Cook uncovered for 6-8 mins (or according to pasta package directions) until the pasta is your desired tenderness, then add the escarole and turn off the heat. Cook the escarole in the residual heat for 1 min (it should turn bright green and retain a slight crunch), then stir in the parsley.
7. Serve with freshly grated parm on top and enjoy!
