Ingredients

  • 1 Large Egg
  • ½ lb. 85% Lean Ground Beef
  • ¼ cup chopped Italian parsley (flat leaf)
  • 2 tablespoons Italian Seasoned Bread Crumbs
  • 2 tablespoons Basting Oil
  • 1 8oz pkg Cleaned & Cut Mirepoix
  • 1 32oz carton Chicken Stock
  • ⅓ 15oz pkg Fresh Chopped Escarole (about 2 cups)
  • ½ cup Wegmans Acini di Pepe Pasta
  • Salt and pepper to taste
  • 2 tablespoons Italian Blend Grated Cheese

Directions

1. Beat: egg slightly in medium bowl; add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each.
2. Brown: meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings.
3. Add: mirepoix; reduce heat to MEDIUM-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
4. Add: meatballs and stock; bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 min. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 min until pasta is tender.
5. Season: to taste with salt and pepper. Garnish each serving with grated cheese.

Notes
Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands.
Browning meatballs in the braising pan makes this soup one-pot easy.