Cooking Directions

• Stir breadcrumbs, parsley, egg, cheese, salt and black pepper in a large bowl.  Add the chicken and mix thoroughly.  Shape the chicken mixture into about 25 (1 1/2-inch) meatballs.  Line a rimmed baking sheet with parchment paper.  Place the meatballs on the baking sheet and refrigerate for 10 minutes.
• While the meatballs are chilling, heat the oil in an 8-quart saucepot over medium-high heat.  Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp, stirring occasionally.
• Stir the broth and wine in the saucepot and heat to a boil.  Reduce the heat to medium (you'll want the broth to stay at a simmer, not a boil).  Add the acini de pepe and cook for 6 minutes or until tender, stirring occasionally.
• Add the meatballs and cook for 8 minutes or until cooked through.  Stir in the escarole and cook just until wilted.  Season to taste.  Serve hot with additional freshly grated cheese.

Ingredients

• 0.5 cup plain dry bread crumbs
• 0.25 cup chopped fresh parsley
• 1 egg,  beaten
• 0.25 cup freshly grated parmigiano-reggiano cheese
• 0.25 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 1 pound ground chicken or turkey
• 2 tablespoons extra virgin olive oil
• 2 medium carrot, peeled and thinly sliced (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1 extra large onion, chopped (about 1 1/2 cups)
• 2 cloves garlic, minced
• 2 cartons Swanson® Crafted Parmesan Chicken Brodo (8 cups)
• 0.5 cup dry white wine
• 0.5 cup uncooked acini de pepe or ditalini or orzo pasta
• 1 head escarole, coarsely chopped (about 10 cups)