Makes: 6 servings at $1.38 each. Prep: 20 minutes. Cook: 30 minutes.
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.
