The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens!
5 stars (27 ratings)
Ingredients
for the meatballs
¾poundlean ground beef
¾poundItalian sausage, casing removed
½onion, grated
⅓cupPanko
¼cupwhole milk
1large egg
3tablespoonsfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
3clovesgarlic, minced
2tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
for the soup
1tablespoonolive oil
3clovesgarlic, minced
1sweet onion, diced
2teaspoonsItalian seasoning
Kosher salt and freshly ground black pepper, to taste
1tablespoonsall-purpose flour
6cupschicken stock
1 (15-ounce)cantomato sauce
¾cupsditalini pasta
½bunchkale, stems removed and leaves chopped
3tablespoonschopped fresh basil leaves
Instructions
for the meatballs
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.
for the soup
Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in pasta and cook until tender, about 8 minutes.
Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.