INGREDIENTS

Meatballs:

• 1/2 pound ground sirloin
• 1/2 pound ground pork
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/3 cup seasoned dry breadcrumbs
• 1 tablespoon chopped oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil

Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 8 cups low sodium chicken broth
• 1 bunch escarole, torn into bite-size pieces
• 1/3 cup acini di pepe pasta
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

DIRECTIONS

1. For the meatballs, combine the ground sirloin, ground pork, cheese, egg, breadcrumbs, oregano, salt and pepper in a bowl
2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half the meatballs and cook, turning occasionally, until browned, 4-5 minutes. Transfer meatballs to a plate covered with paper towel to drain. Add the remaining meatballs to the skillet and repeat with the remaining meatballs.
3. For the soup, heat 1 tablespoon oil in a 5-quart Dutch oven over medium. Add the onion, garlic, carrot and celery