Preheat oven to 350.

Mix ground chicken, bread crumbs, nutritional yeast, 1/2 of oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl.  Form into 30, 1 1/2″ meatballs and place on baking sheet.  Bake for 20 minutes or until browned.

Heat remaining oil in a large Dutch oven or pot over medium high heat.  Add sliced garlic and onion and cook until lightly brown, about 10 minutes.  Add escarole and cook a few minutes, until wilted.  Use tongs.  Add stock and bring to a boil.  Reduce heat to low and simmer.  Add meatballs, adjust seasoning with salt and pepper and extra nutritional yeast if desired.