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For the meatballs

• 1/2 cup finely chopped onion
• 1/3 cup chopped fresh flat-leaf parsley
• 1 large egg, lightly beaten
• 1 tsp. minced garlic
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup fresh bread crumbs made from rustic white bread
• 1/2 cup freshly grated Parmigiano-Reggiano
• 6 oz. ground beef (85% lean), home-ground or store-bought
• 6 oz. ground pork or Italian sausages, removed from the casings
• 1/4 lb. ground veal or turkey

For the soup

• 3 quarts homemade chicken stock or best quality canned low-sodium chicken broth
• 1 lb. escarole, spinach, chard, or curly endive, washed and coarsely chopped
• 2 large eggs
• 2 Tbs. freshly grated Parmigiano-Reggiano, plus more for garnish
• Salt and freshly ground black pepper
• Chopped fresh flat-leaf parsley