Escarole and Meatball Soup

• 1/2 lb. (225 g) extra-lean ground beef
• 3 Tbsp. dry bread crumbs
• 2 Tbsp. CLASSICO Basil Pesto di Genova
• 1/4 tsp. cracked black pepper
• 1 egg
• 4 cups 25%-less-sodium chicken broth
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 3 cups loosely packed chopped escarole

1. Mix first 5 ingredients just until blended; shape into 24 (1-inch) meatballs.
2. Cook broth and pasta sauce in large saucepan on medium heat 3 to 5 min.
3. or until heated through, stirring occasionally.
4. Add meatballs and escarole; stir.
5. Cook 10 to 12 min.
6. or until meatballs are done (160 degrees F) and escarole is tender, stirring occasionally.

extralean ground beef, bread crumbs, genova, cracked black pepper, egg, pasta sauce, escarole

Taken from www.kraftrecipes.com/recipes/escarole-meatball-soup-189030.aspx (may not work)