Remove the sausage meat from its casing and pick apart into small chunks.

Mix the sausage, egg, bread crumbs, and fennel together in a bowl. Then use the mixture to create marble sized sausage meatballs. Sear the sausage meatballs in a skillet. Drain the excess oil so the oil doesn't discolor your soup broth.

Blanch the escarole in boiling water, drain, season with a pinch of kosher salt, and set aside.

In a medium saucepan, saute the onions in the olive oil for five minutes. Add the rosemary and continue for five more minutes.

Next, add the chicken stock, sausage meatballs, pasta and escarole. and bring to a slow boil. Turn the heat down to low and simmer for 30 minutes.

Salt and pepper to taste and serve while hot with Pecorino-Romano.