• Heat oil in Dutch oven over medium heat. Add celery and onion; sauté for 5 minutes or until softened. Add escarole and garlic; sauté for 2 minutes or until wilted.

  • Add broth, water, wine and red-pepper flakes. Bring to simmering; cook 12 minutes.

  • Meanwhile, shape the beef mix into 24 equal balls, 1-1/4 inches in diameter.

  • Drop meatballs gently into soup. Simmer 10 minutes or until cooked through. Stir in beans and cheese. Heat through. Serve with a loaf of crusty bread.

Nutrition Facts

320 calories; 14 g total fat; 55 mg cholesterol; 292 mg sodium. 12 g carbohydrates; 23 g protein;