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In a large mixing bowl combine all meatball ingredients.
Using your hands, mix until well combined, then gently form into very small meatballs, about ¾” wide.
Transfer to a large baking sheet covered with foil (for easy cleanup) or a large plate.
Heat 1 TBSP in a large skillet over medium high heat. Once hot, add half the meatballs and cook, turning occasionally, until browned on all sides, 4-5 minutes.
Remove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs.
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions, carrots and celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add garlic and saute for an additional 30 seconds, until fragrant.
Add chicken broth and bring to a boil. Add in pasta and meatballs and stir to combine. Reduce heat to medium (low boil) and cook for 10 minutes, stirring occasionally. Add in kale and cook for an additional 1-2 minutes, until pasta is tender and kale has wilted. Season with additional salt and pepper, to taste.
Serve, sprinkled with parmesan cheese and parsley. Enjoy!