Meatball Soup With Escarole and Pasta Recipe

Ingredients

• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 (12 1/2 ounce) can reduced-sodium beef broth
• 1 cup tomato sauce
• 1/2 teaspoon black pepper
• 1 lb meatloaf mix (ground beef, veal, pork)
• 2 slices white bread, soaked in water, squeezed dry
• 1 small onion, grated
• 1 tablespoon parsley flakes
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 cups shredded carrots
• 1 cup chopped onion
• 1 (2 ounce) chunk parmesan cheese
• 3 garlic cloves, crushed
• 1 1/2 teaspoons dried oregano
• 3/4 lb escarole, torn into small pieces, washed
• 1 cup uncooked tubetti or 1 cup ditalini