1. For meatballs: Grate bread on a box grater or pulse into crumbs in a food processor. Place in large bowl with 1/3 cup cold water. Let sit until water is absorbed. Mix in ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, and 1 teaspoon salt, and mix. Season with pepper. Gently form into 3/4- to 1- inch meatballs, using lightly floured hands. Place on a baking sheet, cover, and refrigerate 1 hour or up to 24.

2. Heat olive oil in a large pot over medium heat. Add meatballs and brown turning occasionally. Transfer to a platter.

3. For soup: Add 2 tablespoons oil to pot. Add onion, celery, carrot to pot, and cook, stirring occasionally, until soft and golden, about 10 minutes. Add garlic, thyme, and red pepper and cook 3 minutes.

4. Stir in escarole and cook until just wilted, about 2 minutes. Add chicken broth and tomatoes; bring to a gentle simmer. Return meatballs to pot, cover and cook for 10 minutes. Stir occasionally. Season with salt and pepper, to taste. Ladle soup into warm bowls. Drizzle some olive oil and pecorino cheese over each serving.