For the Meatballs

1. Add beef and pork to a large bowl. Add bread crumbs, parsley, oregano, Parmesan, egg and salt and pepper.
2. Gently mix the meatball mixture with your hands and open fingers to evenly mix the mixture. Shape mixture into meatballs about 3/4 of an inch.

For the Soup

1. In a large stockpot, heat olive oil over medium high heat.
2. Add carrots, onions and celery and saute until slightly softened, about 8 minutes.
3. Add garlic and saute 1 minute more.
4. Pour in chicken broth and bouillon and season to taste with salt and pepper. Bring to a boil.
5. Add raw meatballs to the hot soup. Cook about 15 minutes on medium low heat.
6. Add pasta and cook another 10 minutes.
7. Add escarole and cook for an additional 10-15 minutes, or until fully cooked.
8. Serve warm with Parmesan cheese.