Italian Wedding Soup

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.