Make the meatballs

First, make the turkey meatballs. Place the meatballs on a baking sheet as you roll them. When you have formed all of the meatballs, heat a medium sized pan over medium high heat.

Add a tablespoon of oil to the pan, then brown the meatballs in batches over medium-high heat and set aside. Don't worry if they aren't cooked all the way through, they will finish cooking in the soup.

Make the soup

Add olive oil to a large stock pot and allow to heat up over medium heat. Add onions and cook until translucent and soft (about 6 - 8 minutes), then add carrots, celery and garlic. Stir to combine, then season with half of the salt and pepper.

Cook for a few minutes until vegetables begin to soften, then add meatballs.

Add the stock and season with remaining salt and pepper. Bring to a simmer and cook for 10 minutes.

Add the spinach and escarole. Stir to combine as you are adding it. It will look like too much initially, but the greens will wilt down.

Add the pasta and continue to let it simmer for 5 minutes, until it is almost cooked.

Whisk egg with 2 tbsp of the Parmesan cheese and add to the soup while stirring. It will form ribbons of cheesy egg goodness.

Ladle soup into bowls and sprinkle a little Parmesan on top for garnish.