Italian Wedding Soup 2.0

So it's that time of year...and my skin is aching, my sinuses hurt, etc....so before I get sick I like to make soup!  Plus my co-worker's wife is sick so I wanted to make some to her to help her feel better too!
Tonight's recipe was inspired by Italian Wedding Soup with a few twists and turns to make it something a little extra special.  I didn't actually measure anything, so I'm guessing at how much I put in of everything.  Feel free to add or subtract as you'd like.  It turned out REALLY well and cleared up my sinuses.  Had 2 bowls!!

This makes a lot of broth--since I was sharing it, I wanted to make sure I had enough.  I would say this could easily serve 8.

1-2 heads of escarole, washed and chopped
5 cloves of garlic, chopped
1-2 small sweet onion, chopped or diced, depending on your taste
1 32oz container of beef broth
2 32 oz of chicken broth
2 cups of water
25-40 cocktail sized meatballs
9oz of frozen tortellini
1/2 cup parmigiana cheese
1 tsp red pepper flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp olive oil

In a large soup pot, heat olive oil on medium.  Saute onions until soft and add garlic, stirring so the garlic doesn't burn.  Add meatballs and stir to coat the meatballs.  Allow to cook for about 2 minutes.  Add water and broth.  Turn up the heat to Medium-High.  Stir in the escarole and cook until it wilts.  Add 1/4 c of parmigiana cheese and seasonings, salt and pepper. Stir in the tortellini and cover, bringing the soup to a boil.  Remove the soup from heat and stir.  Serve with remaining parmigiana cheese.