For the meatballs, combine all the meatball ingredients in a large bowl and mix well until everything is combined. Roll the meatball mixture into small balls (roughly ½ tablespoon of meat per meatball). Place the rolled meatballs into the freezer on a cookie sheet for at least 30 minutes.

Pre-heat the pressure cooker using the BROWN setting.

Add the butter and olive oil to the cooker and sauté the onions and carrots for five minutes, until the vegetables start to soften. Add the Italian seasoning, salt and pepper and pour in the chicken stock. Stir in the pasta and par-frozen meatballs and lock the lid in place.

Pressure cook on HIGH for 10 minutes.

Let the pressure drop NATURALLY for ten minutes, then release any residual pressure and carefully remove the lid. Let the soup sit for a couple of minutes and then spoon off any fat that rises to the surface. Stir in the shredded escarole to wilt and season with salt and pepper to taste. Serve in bowls with grated Parmesan cheese on top.

To make on the Stovetop: Sweat the onions and carrots in a stock pot or Dutch oven. Add the seasonings and the stock and simmer for 30 minutes. Add dried the pasta and meatballs and cook for 15 to 20 more minutes until the pasta is tender. Stir in escarole and cook until wilted. Season and serve with grated Parmesan cheese.