• Step 1

  Add egg to bowl; beat slightly. Add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each.

• Step 2

  Heat basting oil in stockpot on MED. Add meatballs; cook, turning to brown all sides, about 5 min. Remove meatballs; wipe pot clean leaving about 1 Tbsp drippings.

• Step 3

  Add mirepoix; reduce heat to MED-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.

• Step 4

  Add meatballs and stock; bring to boil on HIGH. Reduce heat to MED; simmer 5 min. Add escarole. Increase heat to MED-HIGH; return to simmer. Add pasta; simmer, about 5 min, until pasta is tender. Season with salt and pepper. Garnish each serving with grated cheese.

Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands.

Note: When servings & ingredients are modified, nutrition & directions may vary.