Italian Wedding Soup base

Let the escarole soak in some cold water for about 30 minutes to loosen up any sand and dirt on it. Drain the water off. Rinse it again a couple more times, making sure there's no dirt or sand on it. Pat it dry and chop into large pieces.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add onions, carrots, celery and cook for 6 - 7 minutes to soften vegetables; add a splash more of olive oil while cooking, if needed. Add garlic and sauté for 1 more minute. Pour in the chicken broth, season soup with salt and ground white pepper to taste. Bring the mixture to a boil. Gently add in the meatballs, reduce heat to a light boil (about medium or medium-low). Cover and cook, stirring occasionally, until meatballs have cooked through, about 10 minutes, while adding in the escarole during the last minute of cooking.