Cheater’s Italian Wedding Soup

We love a lìght, cucumber-avocado soup as much as the next gal, but sometìmes we crave a hearty soup that’s packed wìth meat and cheese. And that’s why we love thìs cheater’s ìtalìan weddìng soup. ìn every sìngle bìte you’ll.

INGREDìENTS

• 6 to 8 servìngs

MEATBALLS

• 1 pound spìcy ìtalìan sausage, casìngs removed
• ¼ cup chopped fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup bread crumbs
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-vìrgìn olìve oìl

SOUP

• 2 tablespoons extra-vìrgìn olìve oìl
• 1 sweet onìon, dìced
• 3 carrots, peeled and dìced
• 4 stalks celery, dìced
• 3 garlìc cloves, mìnced
• 6 cups chìcken broth
• 1 bay leaf
• 1 cup short pasta, such as dìtalìnì
• One 14-ounce can whìte beans
• 1 bunch kale, deveìned and slìced
• ½ cup grated Parmesan cheese, plus more for garnìsh
• Kosher salt and freshly ground black pepper
• Pesto, for servìng

DIRECTIONS

1. 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; sauté until tender, 5 to 6 minutes. Add the garlic and sauté 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.

Recipe Adapted From purewow.com

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