Trim escarole and discard any bruised leaves. Cut off stem ends, separate leaves, wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
In large pot, combine the escarole, broth, and carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch in diameter.
When the escarole is cooked, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.