Step 1

In saucepan, bring broths, tomato sauce and pepper to a boil.

Step 2

For Meatballs: In bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in nonstick skillet. Add meatballs; brown, turning, 6 minutes.

Step 3

For Soup: In 5- or 6-quart slow coooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 hours, until carrots are very tender.

Step 4

Add pasta; cover. Cook on HIGH 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving.

Step 5

Stovetop Method: Brown meatballs. Add to 5- or 6-quart Dutch oven with remaining ingredients except pasta. Simmer, covered, 45 minutes or until escarole is very tender. Add pasta; simmer 10 minutes, until al dente.

Step 6

This recipe yields 8 servings.