Start by making the meatballs.  Stir together onion, parsley, egg, garlic, salt, pepper, breadcrumbs, and parmesan.  Then add the meat and mix by hand to evenly distribute seasonings through the meat.  Form into small bite sized balls and set aside.

Heat olive oil in a large soup pot.  Add onion and garlic and cook 3-5 minutes until onions soften.  Add broth and bring to a boil over medium high heat.

Add meatballs to boiling broth and lower heat to a simmer.  Continue to simmer until meatballs are cooked through about 8-10 minutes.  Add  escarole and cook until tender, about 5 more minutes.

In a small bowl whisk eggs and parmesan cheese together.  Slowly pour mixture into soup while constantly stirring.  Allow to cook while stirring constantly about 2 minutes.  Test for salt & pepper and season as needed.

Serve with additional shaved or grated parmesan if desired.  (Add small pasta if desired)