Stir together all the meatball ingredients gently {you don't want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.
Soup
Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.
After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.
Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.
Serve in soup bowls and top with parmesan cheese if desired. Enjoy!