In a large mixing bowl, mix 1 egg, salt, pepper, 3/4 cup cheese, and beef; kneed with hands to combine well. Roll small meatballs (no more than 1 inch in width) with the palms of your hands. In large, non-stick pan, heat 4 tbsp. oil; saute meatballs in oil until lightly browned and cooked through. Meanwhile, pour the chicken stock into a large stock pot; heat over medium heat. Once cooked, drain meatballs in colander and add to heated stock. Next, remove the base of the escarole (about 1 inch) and discard; chop escarole into 1-2 inch pieces. In large pot of boiling water, cook escarole until soft; drain in colander and add to stock pot, stir occasionally.

In a medium bowl, beat 6 eggs with salt and pepper. Add remaining cheese and bread crumbs and mix thoroughly (mixture should be relatively thick). Heat remaining oil over low heat in a medium, non-stick pan. Add egg mixture and smooth with spatula until entire pan is covered. Allow omelet to brown on both sides; remove from pan and place on cutting board. Cut omelet into small cubes and add to stock pot.

Cook pasta according to instructions on package; drain cooked pasta and add to stock pot. Allow soup to simmer for about an hour, stirring frequently. Serve in soup bowls with Italian bread. Serves 8-10.