Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 4 large garlic cloves (minced)
  • 1 teaspoon fennel seeds
  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 2 cups beef broth
  • 2 cups water
  • 1 Tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 Tablespoon fresh chopped Oregano
  • 16 oz package Carando Abruzzese Italian Style Meatballs
  • 1 cup dry ditalini pasta
  • 4 oz baby kale
  • Grated Parmesan

Instruction

  • Add olive oil to large heavy-bottomed pot and heat over medium heat. Add onions and sauté until translucent and the edges begin to brown, about 4-5 minutes. Add garlic and fennel seeds and sauté until fragrant, about 1 minute.
  • Stir in white wine and cook until the wine is reduced by half, about 2-3 minutes.
  • Stir in broth, water, Worcestershire sauce, bay leaf, and oregano and increase heat to medium-high. Bring mixture or a boil and then reduce heat to low.
  • Add meatballs and pasta and cook for 10 minutes, or until pasta is tender and meatballs are cooked through.
  • Stir in kale and cook for 1 minute. Finally, season the ​soup with salt and pepper and serve with grated Parmesan.