Espresso and Lime

1 Preheat your oven to 400 degrees
2 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
3 Form the mixture into teaspoon sized meatballs and place them on a foil lined baking sheet
4 Bake at 400 degrees for 20-25 minutes 
5 While the meatballs are baking, add 1 tablespoon of olive oil into a medium skillet and place it over medium heat
6 Add 1 medium chopped yellow onion and 1 large chopped shallot 
7 Cook for 5-7 minutes or until the onions have softened a bit
8 Add 3 cloves of finely chopped garlic and cook for 60 seconds, stirring consistently
9 Add 8 cups of chicken stock into a soup pot and place it over medium high heat
10 Add the softened onions, shallots and garlic into the chicken stock
11 Bring the stock up to a simmer
12 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
13 Simmer for 5 minutes 
14 Add the browned meatballs, 1/2 cup of finely shredded parmesan and the thin sliced kale and stir to combine
15 Let the soup simmer for a few minutes before serving
16 Garnish with shredded parmigiano reggiano (or parmesan) and red pepper flakes