Step 1

In a large mixing bowl, combine the breadcrumbs and milk and let sit for 5 minutes.

Step 2

Add all of the remaining meatball ingredients to the bowl and mix to incorporate.

Step 3

Form very small meatballs (1/2" diameter or less) and place them onto a parchment paper lined baking sheet. Place the baking sheet into the fridge then begin making the broth.

Step 4

Heat a large pot to medium heat with extra virgin olive oil then add the onions, celery, and carrot. Saute until soft (about 7-10 minutes) then add in the chopped escarole and continue to cook for another 3 minutes. Note: If subbing spinach, add to soup during the last few minutes of cooking.

Step 5

Add 10 cups of low-sodium chicken stock or broth and the parmesan rind to the pot and bring to a boil. Once boiling turn the heat down and simmer uncovered for 10-15 minutes.

Step 6

Add in the meatballs and simmer for 3 minutes. Next, add in the pasta and cook until al dente. Once the pasta has reached al dente, remove the pot from the heat.

Step 7

Taste the soup and adjust salt and pepper to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!