PUT TURKEY INTO 4 1/2 QUARTS WATER IN A LARGE POT. COVER AND BRING TO A BOIL. REDUCE HEAT: SIMMER 10 MINUTES, SKIM OFF FOAM. ADD CELERY, CARROTS, ONIONS, PARSLEY, TOMATOES, AND SALT. PARTIALLY COVER AND SIMMER 2 1/2 HOURS. STRAIN SOUP AND REMOVE TURKEY WINGS. SKIM OFF EXCESS FAT. PUT SOUP BACK IN POT AND ADD CHOPPED ESCAROLE. BRING TO SIMMER, COOK FOR 15 MINUTES. MEANWHILE SHAPE THE MEATBALL MIXTURE INTO 24 SMALL BALLS. DROP INTO THE SIMMERING SOUP, STIR GENTLY, SIMMER PARTIALLY COVERED FOR 10 MINUTES. ADD PASTINA; COVER PARTIALLY AND SIMMER FOR 10 MINUTES LONGER OR UNTIL PASTINA & MEATBALLS ARE DONE. SPRINKLE 1 CUP GRATED CHEESE INTO SOUP.
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