Step 1

In a slow cooker combine the following: chicken broth, carrots, onion, parsley, oregano and garlic. Turn on low heat for 6-8 hours or high for 4 hours.

Step 2

In a medium bowl combine, egg, ground beef, onion, parsley, garlic, bread, Parmesan cheese, salt and pepper. Stir to combine. Shape into 1 inch balls.

Step 3

Meanwhile, preheat oven to 400 degrees. Bake meatballs for 15 minutes or until no longer pink and cooked through.

Step 4

Or you can cook in a large skillet, heat olive oil over medium heat. Cook meatballs, flipping as needed until cooked through. Place on paper towels to drain.

Step 5

Blot with a paper towel. Place the meatballs in slow cooker with chicken broth, vegetables, and seasonings.

Step 6

Add the pasta and torn endive or escarole to slow cooker 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20 minutes. Ladle into bowls and top with freshly grated Parmesan cheese.