Step 1

Preheat oven to 375°F and spray an 8" x 8" baking dish with cooking spray.

Step 2

Add all meatball ingredients to a large mixing bowl and mix until just combined. I like to put on disposable gloves and mix everything with my hands.

Step 3

Press meatball mixture into the greased pan in an even layer. Bake for 14-15 minutes, or until the mixture is cooked through and the thickest part registers 165°F. Set aside to cool slightly before slicing into cubes.

Step 4

Add olive oil to a large pot set over medium to medium-high heat. Once heated, add diced onion and cook for 2-3 minutes. Add garlic, salt, and pepper, and cook for another 2-3 minutes.

Step 5

Add cubed potato and saute for 1-2 minutes. Pour in 2 cups of the broth and let simmer and cook for 7-8 minutes.

Step 6

Add rinsed and drained cannellini beans and cook for 3-4 minutes. At this point remove the pot from the heat. Blend contents of pot well with an immersion blender, or carefully transfer everything to a blender and blend until smooth. Transfer pureed soup mixture back to the pot, and set the pot back on the stove over medium heat.

Step 7

Add remaining 2 cups of broth and 2 cups of water to the broth and stir until combined.

Step 8

Add the escarole to the pot and stir. Let the escarole simmer and become tender for about 10 minutes. Add the meatballs and stir to combine.

Step 9

Raise heat to medium-high and add dry pastina. Cook for 5 minutes, stirring to prevent the pasta from clumping together (but if that does happen, just break them up with the back of a wooden spoon).

Step 10

Once the pasta is tender, serve with a sprinkling of Parmesan or Pecorino-Romano cheese and a squeeze of fresh lemon juice (optional).