Italian Meatball Soup Recipe
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1 pound Premio Sweet Italian Sausage Meat, formed into 1-inch meatballs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 large carrots - peeled and chopped
1 onion - peeled and chopped
2 stalks celery - chopped
2 cloves garlic - minced
6 cups chicken stock
1 cup tomato sauce
3 tomatoes - seeded and chopped
2 medium boiling potatoes - chopped
1 cup small pasta (such as shells)
half head of kale - chopped
1 can cannellini (or other small white beans), drained and rinsed (15-ounce can)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper to taste
cayenne pepper to taste
In a skillet, brown meatballs on all sides; drain and set aside.
In a stockpot, heat oil and butter; add half of carrots, onion, celery, and garlic; saute for 5 minutes over medium heat.
Add remaining carrots, onion, celery, and garlic, and saute for 5 minutes.
Add meatballs, chicken stock, and tomato sauce; bring to a boil; then turn heat down to simmer.
Add tomatoes and potatoes; simmer for 30 minutes, stirring occasionally.
Return to a boil and add pasta and kale; cook for 10 minutes or until pasta is tender.
Add beans, basil, oregano, parsley, salt, pepper, and cayenne pepper. Cook for 10 more minutes; then serve hot with garlic bread.
This soup can also be cooked in a slow cooker.
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