Ingredients

2 lb Casa Di Bertacchi Italian Style 5/8 Oz Meatballs, Frozen (about 50 Meatballs)
4 tbsp. Olive Oil
2 Item Medium Yellow Onions Diced Into One Inch Pieces
4 Item Carrots, Peeled And Sliced
24 C Low Sodium Chicken Stock (6 - 32 Oz Containers)
1 Unit Curly Endive (about 1 - 1-1/2 Lbs), Rough Chopped
3 C Uncooked Twist Pasta
2/3 C Parmesan Cheese, Shredded
Cracked Black Pepper

Directions

1
 1.Place large soup pot on medium-high heat. Add olive oil and preheat for 2-3 minutes.
2
 2.Add chopped onions and carrots to soup pot. Stir vegetables into olive oil and sauté for 5 minutes, stirring occasionally until onions are translucent.
3
 3.Pour chicken stock into pot with onions and carrots. Add frozen meatballs and uncooked pasta.
4
 4.Add rough chopped endives to soup pot. Bring soup to a low rolling boil. Simmer for 10-11 minutes or until pasta is al dente and meatballs are fully heated through.
5
 5.Season soup to taste with fresh cracked black pepper.
6
 6.Ladle into soup bowls and garnish with shredded Parmesan.
12 Servings