Mini Meatball Minestra

• 3 tablespoons extra virgin olive oil
• 1/4 lb pancetta, diced
• 1 medium-large onion, chopped
• 3 garlic cloves, finely chopped
• 2 heads escarole, chopped
• salt & freshly ground black pepper
• freshly grated nutmeg, to taste
• 1 (12 ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 lb ground beef, pork and veal, meat loaf mix
• 1 large egg
• 1/2 - 1 cup breadcrumbs
• splash milk
• 1/2 - 1 cup grated parmigiano-reggiano cheese, plus some to pass at table
• 1 teaspoon fennel seed
• 1/2 teaspoon allspice
• 1/2 cup fresh parsley, finely chopped
• 1 cup mini penne
• 1 lemon, zested, for garnish

1. In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
2. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.
3. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

extra virgin olive oil, pancetta, onion, garlic, salt, nutmeg, cannellini beans, chicken stock, water, ground beef, egg, breadcrumbs, milk, cheese, fennel seed, allspice, fresh parsley, penne, lemon

Taken from www.food.com/recipe/mini-meatball-minestra-356370 (may not work)