1. Mix together the meat,egg,bread crumbs,cheese, & basil, Shape into 1/2 to 3/4 inch balls.
2. Pour broth into a large pot over high heat. When boiling drop in meatballs. In the mean time
3. Heat Olive oil in heavy large pot over medium heat. Add Garlic and saute until fragrant about 20 to 30 seconds.
4. Add the escarole and spinach and saute until wilted, about 2 to 3 minutes.
5. Add to pot with meatballs along with beans, lemon zest and orzo. Return to a boil, reduce heat to medium.
6. Cook at slow boil for about 10 minutes or until beans are heated through and orzo is tender, stirring frequently.
7. Salt and pepper to taste, Sprinkle with fresh grated parmesan cheese.