What an amazing soup. I have not used a poaching method to cook meatballs before. I am use to browning them in oil. This method still kept them moist and used the liquid they cooked in to add more flavor to the broth. The recipe called for a larger pasta but the I used acini de pepe, the kind used in Italian wedding soup. Escarole Soup with Pasta and Meatballs Recipe | Bon Appétit (bonappetit.com)