CHEATER'S ITALIAN WEDDING SOUP

Cheater's Italian Wedding Soup image

Provided by @MakeItYours

Number Of Ingredients 22

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Meatballs
1 pound spicy Italian sausage, casings removed
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Soup
2 tablespoons extra-virgin olive oil
1 sweet onion, diced
3 carrots, peeled and diced
4 stalks celery, diced
3 garlic cloves, minced
6 cups chicken broth
1 bay leaf
1 cup short pasta, such as ditalini
One 14-ounce can white beans
1 bunch kale, deveined and sliced
1/2 cup grated Parmesan cheese, plus more for garnish
Kosher salt and freshly ground black pepper
Pesto, for serving

Steps:

MAKE THE MEATBALLS: In a medium bowl, mix together the sausage, parsley, Parmesan, bread crumbs, salt and pepper. 2. Using a tablespoon, form the mixture into bite-size balls, about 1 inch in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until well browned on all sides, about 5 minutes. Transfer to a paper-towel-lined plate. 3. MAKE THE SOUP: In a large saucepot, heat the olive oil over medium heat. Add the onion, carrots and celery; saut� until tender, 5 to 6 minutes. Add the garlic and saut� until fragrant, about 1 minute. 4. Stir in the broth and bay leaf; bring to a simmer over medium-low heat. Simmer for 15 minutes. 5. Stir in the pasta and beans. Cook until the pasta is al dente, 6 to 8 minutes. Stir in the kale and the meatballs. Continue to simmer until the greens are wilted, about 5 minutes. 6. Stir in the Parmesan and season with salt and pepper; garnish with the pesto.