Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Onion, finely chopped
- 2 Carrots, diced
- 2 Celery Stalk, minced
- 3 cloves Garlic, minced
- 6 cups Cento Chicken Stock
- 1/2 cup Anna Acini Di Pepe
- 1/2 tsp Cento Oregano
- 3 oz Fresh Spinach
- Parmesan Cheese, grated
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot, heat 1 teaspoon olive oil over medium heat. Brown meatballs in batches, turning occasionally until browned all over. Once browned, remove from pot and set aside. In the same pot, add another tablespoon of olive oil. Sauté onion, carrots, celery, and garlic for about 5-7 minutes, or until softened and fragrant. Pour in chicken broth and seasonings and bring to a simmer. Add meatballs back in and dry pasta, stirring well. Simmer for 8-10 minutes, or until pasta is al dente. Add escarole, and cook for another 5 minutes, until escarole wilts and the meatballs are cooked through. Serves 4.
