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For the meatballs:
Place the bread in a shallow bowl and moisten it with some cold water. Let it sit for 5 minutes, then squeeze out the excess water.
In a large bowl, combine the bread, minced turkey, grated Pecorino Romano, chopped parsley, beaten egg, minced garlic, salt, and black pepper. Mix well.
Shape the mixture into small meatballs, about 1 inch in diameter.
For the soup:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced celery, diced carrot, minced garlic, fresh thyme, and crushed red pepper flakes. Cook until the vegetables are tender and the garlic is fragrant, about 5 minutes.
Add the chopped escarole to the pot and cook until wilted, about 2 minutes.
Stir in the chicken stock and chopped plum tomatoes. Season with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Add the meatballs to the pot and simmer for an additional 10 minutes, or until cooked through.