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["1. Make the meatballs: In a large mixing bowl, mix the meat, breadcrumbs, egg, garlic, cheese, oregano, salt and pepper. Roll into 1"" balls.", "2. Drizzle the olive oil into a large saute pan over medium heat. Cook the meatballs in batches, turning each one every few minutes and continuing until golden brown on all sides. Place cooked meatballs on a plate lined with paper towels. Repeat cooking the rest. Set aside.", "3. Begin making the soup. Drizzle the olive oil into a large pot over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for another 2 minutes.", "4. Add the chicken stock to the pot and bring it all to a boil.", "5. Bring the heat down to a simmer and add the escarole. Stir, cover and let it simmer for 10 minutes.", "6. Add the meatballs and the salt. Cover and simmer for another 5 minutes.", "7. Whisk the 2 eggs and remaining cheese in a small bowl. Slowly pour it into the soup, stirring constantly.", "8. Cover and simmer for 1 minute.", "9. Serve immediately with a sprinkle of pepper on top.", "Note: This soup is best if eaten within 3 days, with leftovers stored in the fridge. Or, feel free to freeze leftovers!", "Adapted from The Kitchn."]
