- 1/2 head escarole, cleaned, washed and stem ends removed
- 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil
- 1 1/2 large carrots, chopped
- 12 C. (3000 mL) chicken broth
- 1 C. (250 mL) uncooked ditalini or other small tube pasta
- freshly grated Parmesan cheese
- Meatballs
- 1/2 lb (227 g) ground beef or veal, or a combination of both
- 1/2 C. (125 mL) plain bread crumbs
- 1/2 C. (125 mL) freshly grated Parmesan cheese
- 1/2 C. (125 mL) grated onion
- 1 large egg
- 1 tsp. (5 mL) salt
- freshly ground pepper, to taste
- non-stick cooking spray