Mini Sausage Meatball Minestra

Ingredients

• 1.3 pounds bulk sausage sweet italian
• 15 ounce .5 can cannellini beans drained canned
• 2 quarts chicken stock see 
• 4 servings top 
• 2 large heads endive washed trimmed chopped
• 3  to 4 garlic cloves chopped
• 4 servings nutmeg freshly grated
• 3 tablespoons olive oil extra-virgin
• 1  onion chopped
• 4 servings pecorino cheese grated
• 4 servings salt and pepper black freshly ground
• 2 cups short cut pasta such as mini penne or ditalini

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat.
2. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
3. Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat.
4. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted.
5. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
6. Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.