1cupDitalini pasta(or similar small pasta, uncooked)
2teaspoonsolive oil((for browning the meatballs))
2cupschopped kale
½cupparsley (divided)
parmesan shavings(for garnish)
Instructions
Sausage meatballs
Remove the casings from the sausage. Form each link into 10-12 small balls. Freeze for 20-30 minutes.
Soup
Meanwhile, in a large pot, heat the oil over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
Add the chicken stock, fresh thyme, bay leaves, salt, and pepper. Simmer for 15 minutes.
Meanwhile, cook the pasta. Drain and set aside.
In a large skillet over medium heat, add 2 teaspoons of olive oil. When hot, add half of the meatballs and cook until browned, 4-5 minutes. Remove to a plate and brown the remaining meatballs. Remove and add all the meatballs to the broth and simmer until meatballs are cooked through, about 7-8 minutes.
Remove the thyme sprigs and bay leaves. Add the kale and simmer 2-3 minutes. Stir in half of the parsley.
Add ¼ of the cooked pasta to each bowl when serving. Garnish with parsley and parmesan shavings. Serve with crackers or crusty bread.