Serving size: 8 quarts
Preparation time: 30 mins
Cooking time: 25 mins
I made the meatballs the day before, check my page for meatball recipe.
If you are only making the meatballs for the soup 1/2 the recipe.
2 Tbsp. smoked brisket fat or olive oil
4 cups diced carrots
4 cups diced sweet onion
2 diced celery
6 cloves garlic 2-Tablespoon
3 Tb. Better than bouillon roasted chicken reduced sodium.
10 cups of water or chicken broth
2 teaspoon pepper
1/4 cup coarse chopped fresh parsley.
5 oz. fresh kale (chopped)
12 ounces dry acini de pepe you could also use orzo pasta
(I used 16 oz, and it was to much pasta. The pasta absorbed to much of broth.) So reduce to 8 to 12 ounces...8 if you want it with a lot of broth 12 if you want it with a little 16 ounces if you want it to be more like a pasta dish)
salt to taste.. Might not need any.
For the soup:
1 Put fat in a large 8 quart enamel coated stock pot on medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
2 Stir better than bouillon into to chicken broth, add this to the Soup
3 Now add meatballs, pepper, and parsley bring mixture to a boil.
4 Add in Kale and pasta boil for 8 minutes (2 minutes shy from cooking instructions) stirring occasionally. Remove from heat and cover for 5 minutes