Mini Meatball Minestra (Rachael Ray)

I just saw this on 30 Minute Meals last night and it looks delish!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons extra virgin olive oil
• 1⁄4 lb pancetta, diced
• 1  medium-large onion, chopped
• 3  garlic cloves, grated (or finely chopped)
• 2  heads escarole, chopped
•  salt & freshly ground black pepper
•  freshly grated nutmeg, to taste
• 1 (15 ounce) can cannellini beans, drained
• 2  quarts  chicken stock
• 3  cups water
• 1  lb ground beef, pork and veal, meat loaf mix
• 1  large egg
• 1⁄2 cup  breadcrumbs
•  splash milk
• 1⁄2 cup  grated parmigiano-reggiano cheese, plus some to pass at table
• 1  teaspoon fennel seed
• 1⁄2 teaspoon allspice
• 1⁄2 bunch fresh parsley leaves, finely chopped
• 1  cup  mini penne or 1  cup  ditalini
• 1  lemon, zested, for garnish

Directions

1. In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
2. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.