1head escarole (about 1 pound), rinsed and spun dry, in 1-inch strips
8cups reduced-sodium chicken broth
1/4cup dry white wine
3/4cup dried ditalini or other small pasta
Roughly tear bread and combine with milk in a small dish; set aside.
Combine cheese, onion, garlic, salt and pepper. Gently press milk from bread (discard milk) and mash with back of fork. Add to cheese mixture. Add turkey and combine gently by hand. Roll into tiny balls (about 3/4-inch), cover and refrigerate 1 hour.
Heat oil in a large pot over medium heat. Add sliced garlic; sauté 1 minute or until fragrant and beginning to turn golden. Add broth and wine; bring to a boil. Stir in ditalini; cook 5 minutes, stirring often. Reduce heat to medium-low, add meatballs and escarole; simmer 5 minutes more or until meatballs and pasta are just cooked through.