In a small bowl, combine ground meat, 1 egg, bread crumbs
, grated cheese, parsley, garlic, a pinch of salt, and black pepper. Form into meatballs about the size of a walnut
. Heat 2 tablespoons oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.
In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat. Add the escarole and cook 7 to 10 minutes. Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.
Place the flour in a shallow bowl. In a separate shallow bowl, beat the remaining 2 eggs. Roll the bread cubes in the flour, then in the beaten eggs.
In a 10-inch saute pan, heat the remaining 1/2 cup oil over medium-high heat and fry the bread cubes until golden brown on all sides. Remove and drain on paper towels.
Divide the hot stock, meatballs and bread cubes among 6 to 8 warmed soup bowls and serve, garnished with extra grated cheese, if desired.