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Pre heat your oven to 350 degrees. Start by making the meatballs. Mix together all the ingredients for the meatballs and make evenly sized meatballs and place them on a baking sheet.I use a small scoop to keep them all the same size. Bake for about 20-30 minutes until cooked through and slightly browned. Set aside.
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For the soup start by softening the veggies in a large soup pot with a drizzle of olive oil until onions are clear. Then add garlic and spices. You can use a good premade Italian spice blend or your own favorite mix of herbs.
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Add the chicken stock; if you have homemade, this is a great recipe to use it in as you will really taste the broth in the final product. Let simmer for at least 30 minutes.
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Stir the pasta into the soup and let cook for 10 minutes or until the pasta is tender. Add the meatballs in the last 5 minutes and the chopped greens in the last 1-2 minutes.
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Serve with crusty bread, a sprinkle of Parmesan, and drizzle of good olive oil on top.