For the Love of the Stove

This is another recipe that I've tried so many versions of and just wasn't very satisfied, until I found this one.  The only thing that was missing for me was pasta.  So, I boil a box of orzo, add it to the soup and then it's perfect for me.  I also love baby spinach so any excuse to use it I do, so I replace the curly endive with baby spinach.  This is another recipe that I've made and then passed out to friends for them to try and got two thumbs up.  Got to love it when they run out and wish they had more. 
Recipe courtesy of Giada De Laurentiis
Cook Time:20 min; Total: 35 min
Level: Easy
Yield: 8 servings
Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
3. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.