Mix all the meatball ingredients together and roll into 40 teaspoon-sized meatballs. Set aside
In a stock pot or dutch oven, spray the bottom of the pan with a bit of non-stick spray, and add your onion, carrot, celery, and garlic. Slowly cook until translucent and fragrant.
When the onions and celery become translucent, add the chicken broth, parmesan rind, salt, and pepper.
Bring the broth to a boil and add the meatballs. Boil for ten minutes, covered.
Drop the heat to a simmer and add the escarole, mixing into the soup well. Cover and simmer for 10 more minutes.
Serve in one cup servings with 5 meatballs and a tablespoon of grated cheese for 5 points!