Prepare the meatballs. In a large mixing bowl, combine fresh parsley, salt, pepper, garlic scapes, garlic chives, breadcrumbs, parmesan, and egg. Using a fork, whisk all ingredients to combine.

Next, add ground beef + ground pork to the bowl, kneading with your hands to fully incorporate spice mixture. You will be able to tell that the spice mixture is fully incorporated when you're able to notice parsley flakes and breadcrumbs are evenly distributed throughout the mixture.

When spice mixture is fully incorporated, begin to form meatballs by pinching off mixture and rolling into a ping-pong ball sized ball in the palm of your hand. Repeat this process until you have completely used up the mixture. This should yield between 18-20 meatballs.

In a large stock pot over medium-high heat, bring the broth to a boil. Once broth is boiling, add in escarole, endive, salt, pepper and meatballs, allowing to cook on medium-high for 10 minutes.

While the soup cooks, take your 2 large eggs and crack them into a small bowl or ramekin. Set them aside until you are ready for step 6.

After ten minutes, reduce the heat to medium and stir in eggs. You will do this by stirring the broth in a circular motion with one hand and gently pouring the eggs into the broth with the other. Keep stirring the broth until the eggs have been completely added to the pot.

Next, add in fresh grated parmesan cheese while stirring the broth in a circular motion.

Before serving, taste the soup and adjust salt + pepper if desired.

Sprinkle additional parmesan and fresh parsley over the soup as a garnish just before serving.