In a bowl combine well the veal, 2 tablespoons of the Parmesan, the parsley, the bread crumbs, the salt, half the egg, reserving the remaining egg for another use, and freshly-ground pepper to taste and form the mixture into 12 walnut-size balls. (The mixture will be soft.) In a large heavy saucepan heat 1 tablespoon of the oil over moderately-high heat until it hot but not smoking, in it saute the meatballs, turning them, for 3 minutes, or until they are just firm to the touch and browned lightly, and transfer them with a slotted spoon to a plate. Add the remaining 2 tablespoons oil and the onions to the pan and cook the mixture over moderately-low heat, stirring occasionally, until the onion is softened. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Add the escarole and cook the mixture, cover, over low heat, stirring occasionally, for 3 minutes, or until the escarole is wilted. Add the broth, the meatballs, and freshly-ground pepper to taste, bring the liquid to a boil, and simmer the soup for 3 minutes. Serve the escarole soup sprinkled with the remaining 3 tablespoons Parmesan. This recipe yields 3 1/2 cups for 2 servings.

Recipe

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