Wash escarole thoroughly before cutting off and discarding the bottom two inches. Cut the remaining escarole into one-inch pieces. Set aside.

Heat oil in a pot over medium heat and lightly fry meatballs until they hold shape. Remove meatballs and set aside. Simmer garlic in the pot to infuse oil, 30 seconds. Add onion and cook until translucent.

Add cut escarole, meatballs, broth, and beans to the pot. In a small bowl, crush tomatoes with your hands before adding to the soup. Cover and bring to a boil. Reduce heat to a simmer.

Add salt, pepper, and basil to the soup. Simmer for 1 hour before adding grated parmesan and pasta. Stir and cook additional 10 minutes.

Serve and enjoy!