Italian Meatball Soup
The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens! It’s an incredibly versatile recipe, and I sometimes make it ahead of time, stirring in the kale right before serving. I also always have a fresh baguette on standby for dipping purposes.
Ingredients:
¾ pound lean ground beef
¾ pound Italian sausage, casing removed
½ onion, grated
⅓ cup Panko
¼ cup whole milk
1 large egg
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
FOR THE SOUP
1 tablespoon olive oil
3 cloves garlic, minced
1 sweet onion, diced
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoons all-purpose flour
6 cups chicken stock
1 (15-ounce) can tomato sauce
¾ cups ditalini pasta
½ bunch kale, stems removed and leaves chopped
3 tablespoons chopped fresh basil leaves