To make the meatballs:
In a large mixing bowl, combine ground beef, ground pork, herbs, salt, pepper, nutritional yeast, and arrowroot flour. Mixing with your hands. Using a 1 teaspoon measuring spoon, scoop meat mixture into about 40 1” meatballs. Place on a baking sheet and bake at 400°F for 13-15 minutes until browned.
To make the soup:
While the meatballs are baking, heat the olive oil in a large stock pot and saute the onion, carrots and garlic for 7-8 minutes until soft. Add the chicken stock, and simmer for 20-25 minutes until carrots are cooked through. Once carrots are cooked, add the escarole and meatballs, simmering until the escarole is wilted. Slowly add the egg, stirring in one direction. Serve immediately.