A warm and yummy bowl of soup with meatballs. This soup can be made in 45 minutes or the meatballs can be made in advance.
Meatballs
1 pound ground sirloin
1 pound ground pork
1 cup finely chopped yellow onion (from 1 onion)
1/2 cup Italian-seasoned breadcrumbs
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
2 large eggs, lightly beaten
Soup
1 tablespoon olive oil
1 cup chopped yellow onion (from 1 small onion)
1 cup chopped celery (from 3 medium stalks)
1 tablespoon sliced garlic cloves (from 2 large garlic cloves)
1 teaspoon kosher salt
10 cups chicken stock
1/4 cup jarred refrigerated basil pesto sauce
1 cup uncooked ditalini pasta (about 4 1/2 oz.)
1 (5-oz.) package baby kale
Shaved Parmesan cheese
Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.
Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.
Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.
Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan.
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