1. Heat the broth in a large pot. Mix together the meats, cheese, egg, bread crumbs, parsley and salt and pepper.
2. Once the broth is hot, reduce it to a simmer.
3. Form small meatballs about one inch in diameter, and drop them into the broth.
4. Cook for about 5 minutes, and then drop in the escarole.
5. Cook for a few more minutes or until all the meatballs float to the top, and the escarole is wilted.
6. Skim off any foam that developes as the meatballs cook.
7. Serve the soup in individual bowls, with a good helping of grated cheese on top.
