Ingredients

  • 2L chicken/pork stock
  • 2lbs ground poultry/pork
  • 1/2 cup parmesean cheese
  • 1/2 cup bread crumbs
  • 2 egg yolks
  • 1/2 cup parsley, cut into small pieces
  • salt
  • pepper
  • oregano
  • thyme
  • 1 bulb fennel
  • 3-4 carrots
  • Thin pasta (such as spagetti)
  • Head of kale

Method

  1. Combine in a large bowl the ground meat, cheese, bread crumbs, parsley, egg yolks, salt, pepper, oregano, and thyme. Kneed with hands until well mixed. In a pan fry a small piece of the mixture and taste for seasoning, adjusted as desired.
  2. In the pot to be used for making the soup, add neutral oil and heat on medium-high. Roll meat into meatballs that are approximately an inch in diameter. Place the meatballs in the pan and let brown on atleast two sides. Cook meatballs in batches if they don’t all fit.
  3. Chop the fennel and carrots into bite sized pieces and add to the pot along with the meatballs and stock. Break the pasta into small pieces (no more than an inch long each) and add to the pot. Bring to a boil and then reduce to a simmer, letting simmer for 40 minutes. (Optionally bay leaves and a parmasean rind can be added along with any other desired seasoning)
  4. Remove the stems and roughly chop the kale. Add the kale leaves to the pot and let simmer for another 10-20 minutes, until the kale is cooked.
  5. Serve immediately