For the meatballs
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6 ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
For the soup
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped
1/2 cup parmesan cheese
1 1/2 cups shredded chicken (I use rotisserie chicken from the grocery store)
To make the meatballs: Whisk the first 6 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 teaspoons of meat for each, shape the meat mixture, about 1 inch in diameter.
Heat the oil in a cast iron pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and sauté until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate.
To make the soup: In a large pot or crock pot add the broth, endive and half of the parmesan cheese. Let the endive cook down about 10 minutes. When ready to serve add meatballs and chicken to the pot and simmer until everything is warm and combined. Enjoy!