This is one of my favorites! It’s great for cold rainy days---and every day in general, what can I say-- I love soup. It's a hearty yet light soup, very tasty and simple to make. I like to make a pot at the beginning of the week and have dinner for the rest of the week. If you're not a sausage person you can swap out the sausage meat for equal parts ground pork and beef---which is just as good! Hope you enjoy this one!
Meat Balls:
1 pack of ground sausage meat (I use sweet Italian)
1 egg
About 1 cup unseasoned breadcrumbs
Fresh parsley (½ bunch)
3 cloves fresh garlic
½ sweet onion
Salt + pepper
Olive oil
Soup:
1 lb organic carrots
4 celery stalks
3 cloves fresh garlic
½ sweet onion
2 boxes chicken broth
Salt and pepper
1 cup acini De pepe pasta (orzo if you can’t find it)
1 large bunch of kale (de-veined)
Directions:
First the meatballs: peel and finely chop all of the garlic and onion. Set aside half of each for later. Add the remaining half into your pot with some olive oil and chopped parsley--- cook until fragrant and onions are translucent (be careful not to burn your garlic).
In a bowl add your ground sausage meat, about ½ tsp pepper and salt, the cooked onion garlic and parsley, bread crumbs, and egg--mix thoroughly. Form small balls (about 1 inch).
Add the balls into the pan with some olive oil and brown in batches. Turn meatballs every few minutes---should take 10-12 minutes.
While the meatballs cook, chop up the carrots and celery rather small. Once the meatballs are done cooking, remove from the pot.
Add the rest of the chopped onion and garlic and the celery and carrots-- let them cook in the meatball oil for about 10 minutes. Then add the meatballs and the chicken broth into the pot. Bring to a boil and allow to cook for about 15 minutes.
After 15 minutes add the de-veined and loosely chopped kale, and pasta cook based on the instructions on the back of the pasta box (about 12-15 minutes).
Enjoy! acini De pepe pasta (orzo if you can’t find it)
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