Italian Wedding Soup
Source: The Tattooed Housewife's Cookbook
Mommom always says you can't always eat dry.
Heat olive oil in a large stock pot over medium heat. Add onion, carrot, celery and garlic and cover with lid. Sweat vegetables for 10 minutes, stirring occasionally. Add broth and bring to a boil, stirring occasionally.
Meanwhile, mix ground meat and sausage with egg and grated cheese until you have a homogeneous mixture that holds together to form meatballs. If it's too wet, add more cheese. Form all of the meat mixture into bite sized meatballs. Once the broth is boiling, carefully add all the meatballs to the soup and boil for an additional 10 minutes, stirring occasionally.
Add pasta and boil for 10 more minutes, again stirring occasionally.
Turn heat down to low and add escarole, stir in and cook until the greens are slightly wilted.
Serve warm, with rolls or crusty bread!