Allow ground meat to sit out until it becomes room temperature. This will make it easier mix and handle.
In a large bowl, add basil, oregano, onion powder, garlic, sea salt, and black pepper in a large bowl. Then add the ground meat. Mix well with your bare hands until everything is well combined.
Shape baby-sized meatballs one at a time by rolling about 1 tablespoon of the mix between your palms. Set aside on a plate.
Heat a wide, deep stock pot over medium-high heat. Add your high-heat cooking oil and then begin to add the meatballs leaving about 1 inch between each. (You will have to cook them in batches since all of the meatballs will not fit at the same time.)
Flip the meatballs once they’ve cooked about halfway up from the pan. When they are done, remove them from the pan and set them on a clean plate.
With the pan still on medium-high heat, add the chopped onion, carrot, and celery. Sauté until translucent, about 5 minutes.
Add the broth and the bay leaves and bring the soup to a simmer. Simmer uncovered for 5 to 10 minutes on medium heat.
OPTIONAL — If you want to add the egg to the soup, slowly pour the beaten egg into the simmering soup while whisking a fork directly underneath where you’re pouring into the soup. The egg will instantly cook and be broken into very thin strands that add additional protein to the soup.
Add the meatballs back into the pot, along with the chopped escarole. Simmer until the escarole has wilted, about 3 minutes.
Remove the bay leaves. Add 1-2 scoops of Vital Proteins Collagen Peptides, per serving, and stir well.
Add additional ingredients such as gluten free pasta or quinoa if you want. You can top each bowl with a sprinkle of red pepper flakes or grated cheese, as desired.