Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup whole milk ricotta
- 2 ounces finely grated Parmesan cheese
- 3 cloves garlic, finely minced or grated
- 1 teaspoon rubbed sage
- 1 teaspoon soy sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1-2 tablespoons olive oil (for searing)
Soup Base
- 1 medium yellow onion, diced
- 6 cloves garlic, finely minced or grated
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- 2 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 cup uncooked ditalini pasta
- 1 cup heavy cream
- 2 cups finely chopped kale
- 1 teaspoon balsamic vinegar
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
- Parmesan cheese for garnish
Instructions
- Mix Meatballs: In a large bowl, combine ground chicken, Italian seasoned breadcrumbs, ricotta, grated Parmesan, minced garlic, rubbed sage, soy sauce, Kosher salt, and fresh cracked pepper using your hands just until evenly mixed. Use a cookie scoop to portion uniform meatballs and then gently roll them with oiled hands into smooth balls.
- Sear Meatballs: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches, cooking on all sides until a dark golden crust forms. Add more oil if necessary. Once browned, transfer meatballs to a plate and set aside.
- Start the Soup: In the same pan, reduce heat to medium and add diced onion with a couple pinches of salt and pepper. Cook for about 4 minutes, stirring occasionally until the onion softens.
- Add Aromatics and Flour: Add minced garlic, Italian seasoning, and ground sage to the pan. Cook while stirring frequently for 1 minute. Then stir in the flour and continue cooking for another minute to remove the raw flour taste.
- Deglaze the Pan: Slowly whisk in about 1/2 cup chicken stock to loosen the browned bits from the pan’s bottom, scraping thoroughly to incorporate all flavors.
- Simmer the Pasta: Add the remaining chicken stock and the uncooked ditalini pasta along with a few generous pinches of salt and pepper. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to low and cook uncovered for 3-5 minutes or until pasta is just about one minute shy of fully cooked.
- Finish the Soup: Gently stir in the seared meatballs, heavy cream, chopped kale, and balsamic vinegar. Season with additional salt and pepper as needed. Continue to simmer gently until meatballs are cooked through, kale has wilted, and pasta is al dente.
- Garnish and Serve: Taste and adjust seasoning as necessary. Ladle soup into bowls and garnish generously with grated Parmesan cheese. Serve hot and enjoy the rich, comforting flavors.
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Notes
- Use oiled hands for forming meatballs to prevent sticking.
- Searing meatballs in batches ensures a crisp, golden crust without overcrowding the pan.
- Do not wipe the pan after searing to retain flavor from the browned bits.
- Simmer the soup gently after adding meatballs to avoid breaking them apart.
- Adjust salt and pepper to taste especially due to the addition of soy sauce in the meatballs.
- The balsamic vinegar adds a subtle tang that balances the creaminess; do not skip.
- Fresh kale can be substituted with spinach if preferred, though kale adds more texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
