How to make it

  • Mix together first 6 ingredients and form small meatballs - 1 inch round
  • Boil stock and drop meatballs into until well cooked
  • In additional fry pan - saute crushed garlic in oil
  • Add rinsed, chopped escarole and saute until medium soft
  • Add chicken stock and meatballs simmer to boiling stage
  • Add pasta and simmer until pasta is Al Dente
  • Serve with Parmesan Cheese garnish!

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