Meatballs: combine all meatball ingredients and form into small balls, about 3/4 inch in diameter. Set aside.
Heat oil in a large soup pot or Dutch over and add the onion. Cook over medium heat for about three minutes, or until soft.
Add escarole and continue cooking until all the escarole leave have wilted.
Add broth and rice and bring to a full boil.
Carefully add meatballs. Do not stir. Reduce heat to a simmer and cook, UNCOVERED, for about 30 minutes until rice is soft and meatballs are thoroughly cooked. Ladle carefully when serving to avoid breaking the meatballs.