Created by QueenBea on January 27, 2015
Step 1: Whisk together the milk, Parmesan cheese, bread crumbs, parsley, ground fennel seeds, salt, onion powder and pepper and mix well with the ground meat; from into bite sized meatballs and set aside.
Step 2: Pour the olive oil in a large heavy bottomed pot and bring to medium-high heat; add the vegetables and cook until onions are translucent.
Step 3: Add the broth and bring to a boil and add the pasta.
Step 4: Add the meatballs, one at a time and reduce heat to medium-low; simmer for 15 minutes.
Step 5: Add the escarole or kale and cook until wilted, ladle into bowls and serve.