Into a large pot, add 1 chopped carrot , 2 chopped celery stalks, 1 chopped onion, 1 diced tomato, fresh parsley to taste. Add in a bone in chicken leg quarter and a few beef neck bones. Add in enough water to cover by a few inches. Season with salt and pepper to taste.
Bring the mixture to a boil and lower down to a simmer. Simmer for 2-3 hours.
Strain the vegetables out of the soup. Keep the carrots if you like them and you can add them back into the soup.
Wash the Escarole thoroughly (And the dandelion, if using). Fill a pot with water. Bring it to a boil and add the escarole. Cook until tender, about 15 mins. Drain and chop up with a knife or scissor. If using Dandelion, you can boil separately in the same water you used to boil the escarole.
Add the cooked escarole and dandelion, if using, to the soup. ****If using store bought broth, boil 1 diced carrot, 1 onion, diced and 2 celery stalks, diced, in the broth until tender and then proceed with the escarole.****
As the soup is simmering, roll the meatball and drop them directly into the soup. Watch my TikTok video below for a tiny meatball hack! The meatballs should be about the size of a grape. They should only take about 5 mins to cook.
At this point you can eat it just like this! OR you can add soup sized pasta to it! OR you can add a few whisked eggs to make stracciatella! Any way is delicious!
IF adding pasta, I like to boil it separately and then add it to the soup as I serve it.