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Ingredients
1 lb ground pork
1/2 cup ricotta cheese
2 Tbs panko bread crumbs
2 cloves garlic minced and divided
1 Tbs Italian seasoning divided
1 large carrot cut in half and sliced
1 medium onion diced
4 cups chicken broth
1/2 cup acini de Pepe pasta
2 cups kale chopped
Parmesan cheese shredded
Olive Oil
Salt and Pepper
Instructions
In the food processor add your ground pork and pulse until it becomes gummy or sticky, remove to a bowl.
Add your ricotta, panko, a sprinkle of salt, 1 clove garlic and 1/2 Tbs Italian seasoning and mix.
Form into meatballs and place on a plate and set aside.
In large pot heat a drizzle of olive oil on medium-high heat and add your onion, carrots, 1 clove garlic, 1/2 Tbs Italian seasoning, and a little salt and pepper and stir around until veggies become tender.
Add your chicken broth, bring to boil and reduce to simmer for about 10 minutes.
Add your pasta and then gently drop in your meatballs and return to a simmer until the outside of meatballs is no longer pink.
Stir in your kale and cook until it wilts about 5 more minutes.
Season with extra salt and pepper to taste if needed.
Serve topped with parmesan cheese.
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