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