Add mirepoix, garlic, and stock to large stockpot.
Bring to a simmer on medium high.
Reduce heat to low. Simmer, covered, about 20
minutes, until veggies are tender. Add meatballs
and return to simmer. Cover and cook 15 minutes.
Add uncooked pasta and escarole. Return to
simmer. Cook, about 10 minutes, until pasta is
tender. Season with salt and pepper. Garnish
with grated cheese.
Originally Submitted
3/29/2016
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