1 lb 1-inch turkey meatballs (we got ours from the farmers' market but you can make them yourself with whatever combination of grated cheese, bread crumbs, garlic and herbs you want)
3 tbsp evoo, divided
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups chicken stock
1 bunch escarole, trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
1 large egg, lightly beaten
1/2 cup Parmigiano-Reggiano, finely grated
In large nonstick skillet, heat 2 tbsp evoo over moderately high heat. Add the meatballs in batches, and cook, turning, until browned on the outside all over, 3 to 5 minutes. You don't need to cook them all the way through because they will cook more in the soup. Remove meatballs from the pan and set aside.
In a large heavy soup pot, heat the remaining 1 tbsp evoo over moderate heat. Add the onion saute, stirring occasionally for 3 minutes. Add garlic and saute until onions are tender and garlic is soft, but not browned, about 2 additional minutes. Add the stock and bring to a boil. Add the escarole and the orzo, reduce heat to simmer for 6 minutes. Add the meatballs and cook another 4 minutes.
Slow pour the lightly beaten egg into hot soup, stirring constantly. Stir in Parm-Reg. Simmer just until egg bits are set, about 1-2 minutes. Season to taste with salt and black pepper.
Serve with bread and additional Parm-Reg for garnish.