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Preheat oven to 375°F and spray an 8" x 8" baking dish with cooking spray.
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.
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.
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.
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.
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.
Add remaining 2 cups of broth and 2 cups of water to the broth and stir until combined.
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.
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).
Once the pasta is tender, serve with a sprinkling of Parmesan or Pecorino-Romano cheese and a squeeze of fresh lemon juice (optional).