Meatballs

1 pound spicy Italian sausage, casings removed

¼ cup chopped fresh parsley

¼ cup grated Parmesan cheese

½ cup breadcrumbs

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Soup

2 tablespoons extra-virgin olive oil

1 sweet onion, diced

3 carrots, peeled and diced

4 stalks celery, diced

3 garlic cloves, minced

6 cups chicken stock

1 bay leaf

1 cup short pasta, such as ditalini

One 14-ounce can white beans

1 bunch kale, deveined and sliced

½ cup grated Parmesan cheese, plus more for garnish

Kosher salt and freshly ground black pepper

1. Make the Meatballs: In a medium bowl, mix together the sausage, parsley, Parmesan, breadcrumbs, salt and pepper.

2. Using a tablespoon, form the mixture into bite-size balls, about 1 inch in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until well browned on all sides, about 5 minutes. Transfer to a paper-towel-lined plate.

3. Make the Soup: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery; sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the stock and bay leaf; bring to a simmer over medium-low heat. Simmer for 15 minutes.

4. Stir in the pasta and beans. Cook until the pasta is al dente, 6 to 8 minutes. Stir in the kale and the meatballs. Continue to simmer until the greens are wilted, about 5 minutes. Stir in the Parmesan and season to taste with salt and pepper before serving.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.