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Notes
Storage Information
Make Ahead: You can prepare the meatballs in advance. Place in an airtight container and refrigerate them overnight. The meatballs can also be frozen. Place the meatballs on a parchment lined baking sheet and flash freeze for 30 minutes. Once frozen, transfer to a freezer safe, airtight ziploc bag and freeze for up to 3 months. You can add the frozen meatballs directly to the broth or cook them in a saute pan for about 15 minutes before adding to the soup.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze: The soup can be frozen but is best frozen without the pasta (it can get mushy). If preparing in advance, make the soup up to the point of the pasta and freeze. And fresh pasta when reheating.
Meatball Variations
Feel free to saute the meatballs in extra virgin olive oil until golden brown to add even more flavor. Skip the first boiling step and add the browned meatballs in with the kale and pasta. If you prefer a softer meatball, prepare as directed below.
Another variation would be to bake the meatballs. Preheat the oven to 375°F and bake for 10 to 15 minutes or until cooked through, flipping the meatballs about two-thirds of the way through.
Pasta Options
Any small pasta will work in this recipe. Look for ditalini or orzo, anything bigger, simply adjust the cooking time to make the pasta is fully cooked.
Nutrition
Calories: 271kcal | Carbohydrates: 18g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 2388mg | Potassium: 726mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5315IU | Vitamin C: 43mg | Calcium: 180mg | Iron: 3mg
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