Serves 6 to 8
In a large bowl, combine onion, bread crumbs, parsley, egg, garlic and salt and pepper. Stir in ground meat and cheese until well combined. Using your hands or a teaspoon, shape the meat into 1 inch balls.
Place on a lined baking sheet and bake for about 30 minutes, until cooked through and lightly browned. For the soup, heat 2 tbsp. Cucina Antica Extra Virgin Olive Oil in a deep soup bowl. Add the onion and escarole and other vegetables and saute until tender, about 6 or 8 minutes.
Add the chicken stock and white wine and bring to a boil. Add the pasta to the boiling broth and cook until nearly tender, about 5 minutes. Add the meatballs and let simmer for a few minutes to let the flavors blend. Add salt and pepper to taste. Ladle into bowls and serve with extra grated Pecorino Romano cheese.
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