Recipe: Shortcut Pesto Chicken Meatball Soup With Kale

Shortcut Pesto Chicken Meatball Soup With Kale

INGREDIENTS

• 8 cups chicken stock
• 1 lb Italian seasoned ground chicken
• 12 oz ditalini or elbow pasta
• 1/2 cup pesto (recipe below), plus more for serving
• 2 cups kale chopped kale leaves (stems removed first)
• Crushed red pepper flakes
• salt, to taste
• Grated parmesan, for serving

INSTRUCTIONS

1. Bring chicken stock in a large stockpot to a boil.
2. Divide seasoned ground chicken into 1-2 tablespoons, roll into meatballs and drop into broth.
3. Add pasta and cook according to package directions and until the meatballs are cooked through.
4. Reduce heat to a simmer and stir in ½ cup pesto, kale leaves, red pepper flakes, salt, and pepper, to taste.
5. Serve with a dollop of extra pesto and a sprinkle of parmesan cheese.

SERVES: 4
 

Pesto Sauce

INGREDIENTS

• 1 cup fresh basil, leaves only
• 3 cloves garlic, roughly chopped
• 3 tablespoons toasted pine nuts
• 1/3 cup finely grated parmesan cheese
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste

INSTRUCTIONS

1. Place the basil, garlic, pine nuts, and cheese in your food processor and pulse until finely chopped.
2. With the motor running, slowly drizzle olive oil through the feeder tube of the food processor until emulsified.
3. Season with salt and pepper.