Start by adding your ground chuck to a mixing bowl. Toss in the egg, parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golf ball sized meatballs.
Next, heat a large skillet on medium-high heat. Take the meatballs, and sear on all sides, cooking until medium. Remove the meatballs, once cooked, and place them onto a paper towel lined plate.
To a soup pot, add the canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and brussel sprout leaves (if you are using) and garlic. Cook until the onion begins to soften, then add in the stock, garbanzo beans, endive, and the meatballs.
Cook this until the stock begins to boil, then reduce the heat and cook for about 20 minutes or so.
When you are ready to serve, ladle the greens, stock, and meatballs into your soup bowl. Garnish with more parmesan cheese, and dig in.