½cupacini di pepe pasta, or another small pasta like orzo or ditalini
2cupsescarole, roughly chopped (kale or spinach works here just as well)
salt and pepper, to taste
Other additions to consider:
a squeeze of lemon juice
freshly grated parmesan cheese
Equipment
Large Pot or Dutch Oven
Instructions
Prepare the meatballs:
In a medium bowl, mix all of the ingredients for the “meatballs”. Start to form 1-inch size round meatballs and place them on a plate.
In a large skillet, drizzle neutral oil, over medium heat. Carefully place the “meatballs” in the skillet. Cook on each side until lightly browned on all sides, about 10 minutes. (The less you handle these while cooking the better. I like to use a fork to gently roll from the bottom, to the other side.) Once browned, remove the skillet from heat and set to the side. Browning them first will help them keep their texture and shape, once placed in the soup.
Make the Soup:
While the meatballs are cooking, drizzle the olive oil into a large pot or Dutch oven, over medium heat. Add in the carrots, celery, and onion. Sauté until the onions are translucent, about 8 to 10 minutes. Stir in the garlic, dried Italian herbs (if using fresh herbs waiting until broth is added), and red chili flakes and sauté for a few more minutes. Pour in the vegetable broth and bring to a boil. Season with salt and pepper to taste and turn to medium-low heat.
With a ladle, carefully place all the meatballs into the soup along with the acini di pepe. Cover the pot and allow to cook for 10 minutes or so or until pasta is done, lightly stirring halfway through not to disturb or break up the meatballs.
Lightly stir in the escarole and remove the pot from heat. Once the escarole has wilted, the soup is done. (As with most soups that involve pasta, you may have to add more water or broth the longer it sits and the pasta expands.)