Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the meat mixture into small meatballs, about 1/2 inch in diameter. Place them on the prepared baking sheet.
- Bake the meatballs for 10-12 minutes, or until browned and cooked through. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth. Add the diced carrots and celery. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the small pasta to the pot and cook according to package directions, usually about 7-10 minutes, until al dente.
- Stir in the chopped escarole and the cooked meatballs. Cook for another 2-3 minutes, until the escarole is wilted.
- Serve hot.
Nutrition
Notes
You can substitute spinach for escarole if preferred. For a lighter version, use low-sodium chicken broth.