Lamb Meatballs with Escarole Cipollini Onions and Cranberry Beans

Ingredients

• 3/4 cup dried cranberry beans, borlotti beans, or Roman beans, or 11/2 cups shelled fresh cranberry beans
• 2 teaspoons salt
• 1 bay leaf
• 1 (1/4-pound) piece smoky slab bacon (optional)
• 2 pounds ground lamb
• 3 tablespoons dried marjoram
• 1 tablespoon dried rosemary
• 1 medium yellow onion, minced (about 1 cup)
• 1 medium garlic clove, minced
• 4 large eggs, lightly beaten
• 1 1/2 cups fresh bread crumbs or finely ground panko bread crumbs
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
• 2 quarts homemade beef stock or prepared beef broth, or lamb stock, if you have it
• 1/4 cup extra-virgin olive oil
• 15 cipollini onions, peeled and quartered
• Coarse salt and freshly ground black pepper
• 1 head escarole (about 1 1/4 pounds), trimmed, leaves cut into 2-inch pieces and rinsed well
• Freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup celery leaves

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