Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup whole milk ricotta
- 2 ounces finely grated Parmesan
- 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
- 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, whole milk ricotta, grated Parmesan, minced garlic, rubbed sage, soy sauce, kosher salt, and cracked pepper. Mix gently with your hands until just combined to avoid tough meatballs. Use a cookie scoop to portion out uniform meatballs, then roll them gently with oiled hands.
- Sear Meatballs: Heat olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches if necessary and cook on all sides until they develop a dark golden brown crust. This seals in flavor and keeps them tender. Remove and set aside on a plate.
- Start the Soup: Without cleaning the pan, add more olive oil if needed and reduce heat to medium. Add diced onion, season with salt and pepper, and sauté for about 4 minutes until softened and translucent.
- Add Aromatics and Flour: Add minced garlic, Italian seasoning, and ground sage to the pan. Cook, stirring frequently, for 1 minute to awaken the flavors. Sprinkle in the flour and stir continuously for another minute to create a roux base for thickening.
- Deglaze the Pan: Slowly whisk in about 1/2 cup of chicken stock, scraping the bottom of the pan to loosen any browned bits, which adds depth to the soup.
- Simmer the Pasta: Stir in the remaining chicken stock and uncooked ditalini pasta. Season with salt and pepper. Bring to a simmer over medium-high heat, then reduce to low and cook uncovered for about 3-5 minutes until the pasta is nearly al dente.
- Finish the Soup: Gently add the seared meatballs back into the pot along with heavy cream, chopped kale, and balsamic vinegar. Simmer gently until the meatballs are cooked through, pasta is al dente, and the kale has wilted, about 5-7 minutes.
- Garnish and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with extra grated Parmesan cheese, and serve warm.
Notes
- Use oiled hands to shape the meatballs to prevent sticking.
- Cooking meatballs in batches ensures a good sear without overcrowding the pan.
- Do not overmix the meatball mixture to keep them tender.
- Simmer gently after adding meatballs to avoid breaking them apart.
- Kale can be substituted with spinach or Swiss chard if preferred.
- You can use homemade or store-bought chicken stock for best flavor.
- Adjust seasoning gradually to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
