Mini Meatball Minestra

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/4 lb pancetta, diced
• 1 medium-large onion, chopped
• 3 garlic cloves, finely chopped
• 2 heads escarole, chopped
• salt & freshly ground black pepper
• freshly grated nutmeg, to taste
• 1 (12 ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 lb ground beef, lamb and veal, meat loaf mix
• 1 large egg
• 1/2-1 cup breadcrumbs
• splash milk
• 1/2-1 cup grated parmigiano-reggiano cheese, plus some to pass at table
• 1 teaspoon fennel seed
• 1/2 teaspoon allspice
• 1/2 cup fresh parsley, finely chopped
• 1 cup mini penne
• 1 lemon, zested, for garnish

Recipe

• 1 in a heavy bottomed soup pot heat olive oil over medium to medium-high heat. add pancetta and cook until crisp, 2 to 3 minutes. add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. season with salt, pepper and nutmeg. stir in beans, add stock and water and bring to boil.
• 2 while stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. combine and roll into 1-inch balls, and add to the soup. cook 2 minutes then add in pasta and cook 6 minutes more.
• 3 turn off the heat, garnish with lemon zest and serve with cheese passed at the table.