Preheat oven to 350 degrees. Line a large baking sheet or two with parchment paper.
In a large bowl, combine ALL the meatloaf ingredients (1 1/2 lbs ground veal, 2 eggs, 1 cup breadcrumbs, 1/2 cup flat leaf parsley, 3/4 cup parmesan cheese, 2 tsp garlic powder, 2 tsp italian seasoning, salt and pepper).
Using a scoop or tablespoon, make small meatballs, about 1/2 inch in diameter, out of the mixture and place them on the lined baking sheet. You should fill the baking sheet.
Bake for 10 minutes. They will be set, but not cooked through. Set aside. (I don't do this with the beef. I think the turkey or chicken hold together better in the soup).
Tear or cut 8 heads escarole. Wash in a sink full of water 2 times.
Boil the escarole for about 5 or 10 minutes. Drain and set aside.
While the meatballs are in the oven, heat 3 tbsp olive oil over medium heat. Add the 1 large, sweet onion. Season with salt and pepper. Cook until slightly softened, then add 3 cloves garlic. Cook for another 2-3 minutes, then add the 3 quarts chicken stock or broth, leaving enough room in the pot for the escarole and meatballs. Turn the heat to high.
Once the broth or stock comes to a boil, add the escarole. Let cook for little while, then add the meatballs. Let cook for about 10 minutes, then add the beaten 2 eggs, stirring soup so the eggs scramble throughout. Then add 1 cup Pecorino Romano cheese, constantly stirring to avoid clumping.
Turn off the heat. Add salt and pepper, if needed.
