SEPARATE escarole leaves; wash thoroughly to remove all grit. Stack leaves; cut crosswise into 1-inch strips.
HEAT oil in large sauce pot over medium heat. Add carrots. Cook and stir until crisp tender, about 4 minutes. Add escarole and broth. Bring to a simmer; cook until escarole is almost tender, about 20 minutes. Make meatballs while soup is simmering.
HEAT oven to 350°F. Spray a broiler pan with no-stick cooking spray.
COMBINE ground meat, bread crumbs, cheese, onion, egg and pepper in medium bowl. Shape mixture into tiny balls, less than 1-inch in diameter. Place meatballs on prepared pan. Bake 10 minutes or until meatballs are lightly browned.
STIR pasta into soup when escarole is almost tender. Return soup to simmer. Add browned meatballs.
COOK over low heat, stirring gently, until meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with freshly grated Parmesan cheese.
Serving Size (1/8 of recipe), Calories 210 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 45mg, Sodium 1560mg, Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g), Protein 13g; Percent Daily Value*: Vitamin A 60%, Vitamin C 4%, Calcium 10%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
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