Meatballs and Parmesan are Italian cuisine favorites, but Italians also have a penchant for adding shredded greens, such as escarole, to soups.
Combine beef, 4 tablespoons of the Parmesan, bread crumbs, parsley, salt, pepper and eggs in large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.
Heat 2 tablespoons of the oil in large heavy skillet over medium-high heat. Add meatballs; cook 2 to 3 minutes per side or until nicely browned. Transfer to plate.
Add remaining 2 tablespoons oil to skillet. Add onions, carrots and garlic; cook 10 minutes over medium heat or until vegetables are soft. Add escarole; cook, stirring occasionally, 3 minutes. Add meatballs and broth. Bring to boiling. Lower heat to medium; simmer 5 minutes.
Serve soup sprinkled with remaining 6 tablespoons Parmesan. Makes 6 servings.