ITALIAN WEDDING SOUP

INGREDIENTS:

1 Lb. ground chicken

1/2 small onion (chopped)

1 tsp garlic powder

1 tsp dry parsley

1/2 tsp red pepper flakes

salt and pepper to taste

1 32oz. chicken or vegetable broth

1 Quart of water

1 box Ditalini pasta (You will need about 1 1/2 cups)

1/2 Cup English peas

1 Head leafy kale (roughly chopped)

Parmesan cheese

INSTRUCTIONS:

In a large cooking pot combine broth and water and set it on medium/low heat while you make your meatballs.

In a large bowl combine the ground chicken, onion and seasoning powders. Normally I use an egg and maybe some bread crumbs to help the meatball keep it’s shape, but I noticed that these chicken meatballs are just fine without it, so I omit it.

Mix all together until well combined and shape each of your meatballs.

Add to the broth and cook for 5 minutes, then add pasta and English peas and cook for another 10 minutes, or until pasta is cooked al dente.

At this point add your kale and let it cook for another two minutes or so.

Remove from heat and serve immediately. Top with my homemade garlic croutons and parmesan cheese.

Enjoy!