For the Meatballs
For the Soup
For the meatballs, preheat the oven to 450º with the oven rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.
Add beef and pork to a large mixing bowl. Add onion, bread crumbs, IL Villaggio Grated Romano, parsley, garlic, egg, salt and pepper. Mix until well combined and form into small, 1/2 inch – 3/4 inch meatballs.
Lightly spray the baking sheet with nonstick spray and arrange the meatballs in a single layer.
Bake the meatballs for 6 to 8 minutes or until they are cooked through. Increase the heat to broil. Broil for an additional 1-2 minutes or until browned, watching carefully as to not burn. Transfer the meatballs to a plate lined with paper towels.
For the soup, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; sauté until veggies have softened about 7 minutes. Add garlic and cook 1 minute longer or until fragrant.
Pour in chicken broth, season soup with salt and pepper to taste, and add optional cheese rind. Bring the mixture to a boil. Add in pasta and meatballs, and reduce heat to a simmer.
Cover and cook, stirring occasionally, until pasta is tender and meatballs have cooked through, about 10 minutes. Add in escarole during the last minute of cooking. If added, remove the rind and serve warm with a sprinkle of more IL Villaggio Grated Romano.