Meatball Soup #2

• 14 oz bag frozen prepared meatballs but thawed.
• 1 tsp olive oil, extra virgin
• 2 clove minced garlic
• 1 cup pearl onions
• 8 oz ditalli pasta, any small pasta will do
• 1/2 tsp salt for pasta water
• 8 cup beef broth
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 cup kale
• 1/4 cup asiago cheese, grated

1. Prepare pasta in a large pot of boiling water with 1/2 teaspoon of salt added.
2. Cook 10-12 minutes until tender.
3. Drain and set aside.
4. In a large stock pot on medium heat add oil.
5. Saute garlic for 45 seconds.
6. Don't brown.
7. Add in pearl onions and meatballs.
8. Cook for 3 minutes.
9. Add in broth, salt and pepper.
10. Turn heat up to high and bring to a low boil.
11. Now turn heat back to a simmer and simmer soup for 15 minutes.
12. Add in kale and cover.
13. Cook 10 minutes until kale wilts down and softens some.
14. To serve, place 1/4 of pasta in a soup bowl.
15. Laddle soup over pasta.
16. This keeps pasta from absorbing too much liquid, becoming mushy.
17. Sprinkle cheese over each serving.
18. Recipe by taylor68too.

olive oil, garlic, pearl onions, pasta, salt, beef broth, salt, black pepper, kale, asiago cheese

Taken from cookpad.com/us/recipes/341085-meatball-soup-2 (may not work)