A comforting and flavorful soup featuring tender meatballs, fresh greens, and a savory broth.
Combine the onion, parsley, egg, garlic, salt, pepper, Parmesan cheese, and breadcrumbs in a large bowl.
Mix the ingredients gently to keep the meatballs tender.
Add the ground beef and pork to the bowl and mix with your hands until just combined.
Avoid overmixing to prevent the meatballs from becoming dense.
Shape the mixture into 1-inch meatballs and place them on a baking sheet.
Use a small scoop to ensure evenly sized meatballs for consistent cooking.
Bring the chicken broth to a boil in a large pot over medium-high heat.
Use a low-sodium broth to control the saltiness of the soup.
Add the meatballs to the pot and simmer for 10 minutes.
Ensure the broth is gently simmering to cook the meatballs evenly.
Stir in the orzo and cook for an additional 8-10 minutes until tender.
Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Add the escarole to the pot and cook for 2-3 minutes until wilted.
Chop the escarole into bite-sized pieces for easier eating.
Whisk the eggs and Parmesan cheese in a bowl, then slowly pour into the soup while stirring with a fork to create thin strands.
Pour the egg mixture in a thin stream to achieve the desired texture.
Season the soup with additional salt and pepper to taste, then serve hot.
Taste the soup before serving to adjust the seasoning as needed.
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