Copyright 2002 Blacks Culinary

Preheat Oven to 375* To Make the Meatballs Add the ground beef and the Italian sausage to a large bowl. Add the parsley, salt, pepper and parmesan cheese. In a separate small bowl add the breadcrumbs and mix in the milk quickly but do not stir too long. Add to the bowl with the meat. Using your hands combine well and thoroughly. Line a sheet pan with parchment paper. Roll out the balls to a size just larger than a large marble. You will have far more meatballs than you will need for the soup. Place the meatballs into the oven for 25-30 minutes or until the internal temperature reads above 155*. Remove from the oven and place into a bowl. Cover and refrigerate until ready to cook. To Make the Soup Heat 2 tablespoons olive oil in a large stock pot or Dutch oven. Add the onions, carrots, potatoes and celery. Saute until the veggies have started to soften, about 5 minutes. Add the garlic and saute for another 90 seconds. Next add the tomato paste and stir. Cook the tomato paste for 2-3 minutes, stirring constantly, until the color changes. Add the Italian seasoning and saute for an additional 30 seconds to bloom the spices. Add the Chicken Stock and bring to a boil then reduce to a simmer. Add the meatballs and pasta. Cover and cook for 5-6 minutes. Season with salt, pepper and chicken bouillon powder. Add the kale and simmer for another 4-5 minutes. Serve Hot with Fresh Grated Parmesan.

Soup Ingredients ½  Small Onion, diced 1-2 Carrots, sliced 1 Celery Heart, diced 1 Russet Potato, cubed 1 1/2 Tblsp Garlic, minced 5-6 Cups Chicken Broth 2-3 tsp Knorr Chicken Bouillon 4oz Acini de Pepe Pasta 1 Tblsp Tomato Paste 2-3 tsp Dried Italian Seasoning 3-4 Kale Leaves, chopped