In a medium bowl, gently mix ground beef (or turkey), breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Use a fork or your hands—but don’t overmix; you want tender meatballs.

Cover the bowl and pop it into the fridge for 10–15 minutes. This step helps the meatballs keep their shape when cooking.

Scoop tablespoon-sized portions of the mix and roll into 1-inch balls. Place them on a plate or baking sheet as you go.

Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until veggies are soft and fragrant—about 5 minutes.

Gently nestle the meatballs into the veggies and let them sizzle for 2 minutes per side. They don’t need to cook through yet—just a light crust.

Pour in the chicken broth and sprinkle red pepper flakes if you like heat. Stir carefully to keep meatballs intact, then bring to a gentle simmer.

Once simmering, add acini di pepe. Cook for 6–8 minutes, or until pasta is al dente. Stir occasionally to stop sticking.

Add escarole in handfuls, letting each batch soften before the next. Cook until the greens turn bright and tender—about 2 minutes total.

Taste and adjust salt, pepper, or add more Parmesan. Ladle the soup into bowls, drizzle with extra olive oil, and top with parsley. Grab a crusty baguette and dig in!