Mini Meatball Soup with Broken Spaghetti and Escarole

Preheat oven to 400°F.

Season the meat with salt and pepper. Moisten panko with milk in a small bowl then add to meat. Add parsley, cheese, grated onion, chopped garlic, egg and a fat drizzle of olive oil, and mix well with your hands to combine. Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes.

In soup pot over medium-high heat, add butter and melt. Add pasta and toast until fragrant and toasty; season with salt and pepper. Remove spaghetti and reserve. Add olive oil, a turn of the pan, to the pot with the chopped onions, sliced garlic and season with salt and pepper. Cook to tender, 10 minutes. Add escarole and wilt; season with nutmeg, salt and pepper. Add stock and cheese rind, bring soup to a low boil. Add pasta back to soup and cook to tender. Add mini meatballs and serve.