Escarole Soup with Fennel Navy Beans and Mini Meatballs

Ingredients

• MEATBALLS:
• 8 oz mild Italian pork sausage, in bulk (otherwise, remove from casings)
• 1 tbsp extra-virgin olive oil
• SOUP:
• 1/2 yellow onion, chopped
• 1 bulb fennel, chopped
• 3 cloves garlic, minced
• 8 cups (packed) chopped escarole
• 1 can (15 oz) navy beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1/2 tsp freshly ground black pepper
• 6 tsp olive oil

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