Step 1

Prep all ingredients according to specifications above.

Step 2

Make the meatballs: In a large bowl, whisk the eggs & milk together, then immerse the breadcrumbs in it & ensure they are fully immersed. Let this mixture sit for 1 to 2 minutes to allow the breadcrumbs to get soaked by the liquids, then add the next 7 ingredients and mix together until well-combined. Gently fold in the ground beef and mix so that all is well-combined. Do not overmix! Form mixture into small meatballs, about .4-.5 ounce each, and arrange them on a large plate or sheet pan and set them aside until you are ready to add them to the soup. (See NOTE below.)

Step 3

Add the oil, garlic and crushed red pepper to a large pot or Dutch oven (at least 7 quarts) over medium-low heat and cook for 2-3 minutes or until the garlic starts to brown. Then, increase the heat to medium, add the tomato paste and caramelize it for about two minutes.

Step 4

Add the onions, carrots and celery and continue to sauté until they are mostly softened, about 5-7 minutes.

Step 5

Carefully pour the broth into the pot, add the parmigiano rind, cover and bring the broth to a light simmer.

Step 6

One-by-one (so as to not damage/cause the meatballs to clump together) add the meatballs to the broth while gently stirring. Slowly bring the broth back up to a simmer, while stirring occasionally, and ensure that the meatballs are set.

Step 7

Once the meatballs are set (cooked), gently add the escarole to the broth in batches as the escarole leaves are gradually wilted in the broth.

Step 8

Partially cover the pot, then simmer the soup until the escarole leaves are tender. Season with salt and black pepper.

Step 9

Serve piping hot with a generous sprinkle of grated Pecorino Romano cheese. Buon Appetito!