Prep: 1. Mince garlic and dice onion. 2. Grate cheese. Make: 1. Combine the ground pork, breadcrumbs, 1 egg, 1/2 cup of cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4 inch meatballs. 2. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the meatballs in batches and cook, turning, until browned all over, 3 to 5 minutes (don't worry if they're not cooked through, they'll finish in the soup). Set them aside on a paper towel. 3. In a soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and saute until soft, about 5 minutes. 4. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. 5. Add the meatballs and cook another 5 minutes. 6. Meanwhile, whisk together the remaining eggs and cheese 7. Slowly pour the egg mixture into the hot soup, stirring constantly. 8. Cover and simmer about 30 seconds. Season to taste with salt, pepper and red pepper flakes.
You can use any ground meat you like for the meatballs. If you prefer your greens less done you can also just add them with the meatballs.