Italian Wedding Soup

Meatballs:
1 small onion, grated 
1/3 cup chopped fresh Italian parsley 
1 large egg 
1 teaspoon minced garlic 
1 teaspoon salt 
1/4 cup fine dried bread crumbs (about)
1/2 cup grated Parmesan 
8 ounces ground beef 
8 ounces ground pork 
Freshly ground black pepper 


FOR THE SOUP:

12 cups chicken broth 
1 pound escarole,(or curly endive) coarsely chopped
Salt & Pepper to taste
Pinch or two crushed red pepper flakes
2 eggs, lightly beaten
3 tablespoons freshly grated parmesan cheese

To make the meatballs: Stir the first 6 ingredients 
in a large bowl to blend. Stir in the cheese, 
beef and pork. Using 1 1/2 teaspoons for each, 
shape the meat mixture into 1-inch-diameter meatballs. 
Place on a baking sheet. 

To make the soup: Bring the broth to a boil in a 
large pot over medium-high heat. Add the Red Pepper
Flakes if you want a bit of heat. Add the meatballs 
and curly endive and simmer until the meatballs are 
cooked through and the curly endive is tender, 
about 8 minutes. 

Whisk the eggs and cheese in a medium bowl to blend. 
Stir the soup in a circular motion. Gradually drizzle 
the egg mixture into the moving broth, stirring gently 
with a fork to form thin stands of egg, about 1 minute. 
Season the soup to taste with salt and pepper.