Heat a large pot over medium-high heat and add the olive oil, minced onions and diced carrots. Sauté until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using, and bring it to a boil, covered.

Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, minced onion, minced garlic, salt and grated cheese. Using your clean hands, gently mix all the ingredients well until everything is combined.

Form small meatballs, about 1 tablespoon each. You should get about 40 meatballs. Place them on a sheet pan and broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.

When the broth comes to a boil, carefully drop the meatballs in, add the pasta and chopped escarole.

Add fresh black pepper, adjust salt as needed, and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove the Parmesan cheese rind before serving.