Italian Wedding Soup

• meatballs:
• 1 pound ground beef, 80-85% lean
• 1/4 cup bread crumbs
• 1 tablespoon parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon sea or kosher salt
• 1/8 teaspoon fresh black pepper
• soup:
• 2-3 medium-ish carrots, sliced into coins
• 1 large yellow onion, diced
• olive oil, for sauteing
• sea or kosher salt and fresh black pepper
• 4 cloves garlic, minced
• 1 teaspoon dried basil, crushed between fingertips
• 6 cups low-sodium chicken broth
• 5 cups swiss chard, kale or spinach, rough chopped, stems removed
• 8 ounces tubetti or ditali pasta
• 2 tablespoons fresh parsley, chopped
• parmesan cheese, fresh grated, for serving

1. Add all the meatball ingredients to a large bowl and combine well using a fork. Use a rounded teaspoon full of meat to form meatballs, rolling them in the palm of your hand; set on a platter.
2. In a large soup pot heat a few tablespoons of olive oil over medium-low heat, add carrot and onion saute until onion is soft and tender, seasoning well with salt and pepper. Add garlic and basil; saute until garlic is fragrant.
3. Add chicken broth and bring to a gentle boil, carefully drop in meatballs one at a time. Add greens; season broth well with salt and pepper. Simmer for 25 minutes, tasting halfway through and seasoning as needed. Skim any gray sludge or grease that rises to the top off the soup.
4. Meanwhile cook pasta in plenty of boiling water; drain; drizzle with olive oil and toss. Stir parsley into soup. To serve add a few spoons of pasta to a soup bowl, ladle soup over top and serve with parmesan cheese and crusty bread.