Remove the base of the escarole and take it apart. Put it into a large pot and cover with water. Bring to a boil and then lower heat and allow to simmer for fifteen minutes. Drain. Set aside. (If you’re a salt lover, add the salt to the water before cooking).
In a large pot, heat a little oil, add the diced onions and carrots and cook for about five minutes----DO NOT BROWN.
To the ground meat, add 1 egg, parsely, parmesean cheese and bread crumbs. Roll into small balls.
Add chicken broth and set heat to medium; bring to a low boil; add meat balls and pasta and allow to cook until pasta is done---about fifteen minutes,; then add back the cooked escarole, and add the beaten eggs and cheese to the boiling soup; swirl around and turn off burner