Italian Wedding Soup

Using a teaspoon for a measuring guide, form and lightly brown meatballs then set aside, they will fully cook in another step. You will probably have to do them in batches. No need to wipe pan.

Dice celery, onions and carrots. Stem kale and roughly chop the leaves. Use the kale stems for another recipe, discard or mulch. Add celery, onions and carrots to the same skillet used to cook the meatballs with a tablespoon of olive oil on medium heat. Cook for 7-8 minutes.

Add in chicken broth and garlic powder and bring to a boil. Reduce heat and add meatballs back to the skillet. Cover and simmer on low for 15-20 minutes or until vegetables are soft and meatballs are cooked through. Gently stir occasionally through the cooking process.

In a medium saucepan bring pasta water to a boil. Cook pasta according to packaging instructions.

10 minutes before the soup is done add in kale and drained beans.

Lastly add in cooked and drained pasta.

Serve with freshly grated parmesan cheese. Enjoy!