For the bone broth, fill a large stock pot (12 quarts if you have one) with water to 3/4 full. Add bones and bring to boil. Turn heat down to low, cover, and simmer for a couple hours, skimming foam off the top as needed. Add onion, celery, bay leaves and continue simmering for at least another few hours, up to 12. Once cooled, remove and discard the bones and wilted vegetables. Strain the broth, and return liquid to pot.

For the meatballs, bring a separate large pot of water to a boil. While heating the water, add breadcrumbs and milk to a large mixing bowl; let soak for about five minutes. To the same bowl, add ground beef and pork, minced onion, garlic, 1/2 cup grated pecorino cheese, parsley, salt, pepper, and one egg. Combine with hands until well-combined.

With damp hands, form mini meatballs to the size of large gumballs. Once water is boiling, carefully drop meatballs in the pot. Once it reaches gentle boil, turn heat down to medium heat, and cook for several minutes until meatballs are no longer pink.

With slotted spoon, transfer only the meatballs (not the water), to the beef stock. Bring to a gentle boil and salt to taste (I add a few teaspoons of kosher salt to start). Make sure to taste for desired saltiness.

Add carrots, celery and parsley to the stock pot, and simmer on medium low heat for about 10 minutes until carrots are slightly tender. Turn heat off; add escarole and stir gently.

To serve, scoop several meatballs with vegetables into individual serving bowl. With ladle, add broth to the bowl(s). Garnish each with grated Pecorino cheese, fresh parsley, black pepper.

Note: If you add pasta, add to the bowl first.

Enjoy!