Italian Wedding Soup

In a large bowl, combine 16 ounces of italian sausage with 1/4 cup of italian seasoned breadcrumbs, 1/4 cup of grated parmesan, 1 tablespoon of dried parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 large egg

Form the mixture into teaspoon sized meatballs and place them on a foil lined baking sheet

Bake at 400 degrees for 20-25 minutes 

While the meatballs are baking, add 1 tablespoon of olive oil into a medium skillet and place it over medium heat

Add 1 medium chopped yellow onion and 1 large chopped shallot 

Cook for 5-7 minutes or until the onions have softened a bit

Add 3 cloves of finely chopped garlic and cook for 60 seconds, stirring consistently

Add 8 cups of chicken stock into a soup pot and place it over medium high heat

Add the softened onions, shallots and garlic into the chicken stock

Bring the stock up to a simmer

Once the stock is simmering, add 1 1/4 cups of acini di pepe pasta, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and a pinch of red pepper flakes

Simmer for 5 minutes 

Add the browned meatballs, 1/2 cup of finely shredded parmesan and the thin sliced kale and stir to combine

Let the soup simmer for a few minutes before serving

Garnish with shredded parmigiano reggiano (or parmesan) and red pepper flakes