This hearty yet simple soup is perfect for slurping around the fire pit on chilly spring evenings with the fam.
4 servings frozen meatballs of choice
2 cups dried acini de pepe
2 large carrots, sliced into coins, larger coins sliced in half
3 cups collards, mustard greens, chard or kale, rough chopped
5 – 6 cups stock
1 tbsp EVOO
salt and pepper to taste
In a large Dutch Oven or soup pot heat the EVOO over med high flame until shimmering. Sear the meatballs on both sides about 3 – 5 minutes per side. Remove from the soup pot and set aside on a clean surface.
To the same pot add the stock and bring up to a boil, stirring all the fond up from the bottom of the pot. Once boiling, add in the salt, pepper, greens, carrots, and pasta. Continue boiling until the pasta is al dente, per the package directions. Once al dente turn off the flame. Stir in the seared meatballs and cover the pot with a lid. Allow the soup to rest at least 10 minutes. Taste and adjust seasonings as necessary.
Ladle into soup bowls and serve immediately.