½ lb Ground Pork
½ lb Ground Beef
1 slice of Country Bread, crusts removed
A few splashes of Milk (water works in a pinch too)
½ cup of Pecorino Romano, grated
½ cup of Parmigiano Reggiano, grated (1 whole cup of either Pecorino or Parm works too, instead of ½ of each)
4 sprigs of fresh Oregano, leaves removed and finely chopped
2 quarts of Chicken Broth
½ Yellow Onion, diced
4 cloves of Garlic, peeled and sliced
1 bunch of Escarole, ends trimmed, outer leaves removed and tender inner leaves cut into 1” ribbons
A squeeze of lemon
Place the bread in a small bowl and add a splash of milk or water to cover it. Set aside. Add a couple glugs of olive oil to a large stock pot and turn the heat to high. When the oil is hot, add the onions. After 3 minutes, when the onions have softened and are translucent, add the garlic and cook for another 3 minutes. When the garlic starts to turn golden brown, add the chicken stock and half of the oregano and turn the heat down to medium-low.
While the broth simmers, make the meatballs. Remove the soggy bread from the bowl and squeeze out all of the liquid. Combine meat, half of the cheese, 1 egg, the other half of the oregano, and the bread. Mix well with clean hands and form into golf ball sized meatballs.
Heat a glug of olive oil in a pan and add ⅓ - ½ of your meatballs, depending on the size of your pan (you want ample space between each meatball). Cook meatballs for a couple of minutes on all sides, until they’re brown all around. It’s fine if they’re a bit pink in the middle since you’ll cook them more later! Repeat in batches until all of the meatballs are browned.
In a small bowl, beat 2 eggs and remaining cheese vigorously with a fork and set aside. Stir the escarole into the simmering broth and cook for about 5 minutes. When the escarole is fully wilted, pour the egg-cheese mixture into the broth in a steady stream while stirring the broth with the other hand. Cover the pot for 3 minutes to let the eggs set, then uncover and add the meatballs. If you prefer a higher broth:stuff ratio, you might not want to add all of your meatballs. If that’s the case, you can always freeze them! Simmer the soup with the meatballs for about 5 minutes longer. To finish, ladle into soup bowls and top with a squeeze of lemon, a bit more grated cheese and a pinch of chile flakes!