Italian Wedding Soup

Serves 4

1 quart un-chicken brothItalian Wedding Soup

1 small bunch of kale, stems removed and cut into ribbons

1 package of meatless meatballs

1 can of white beans, rinsed (or 2 cans if you’re not using meatballs)

15 oz fire roasted tomatoes

1 onion, diced

2 carrots, diced

1 rib of celery, diced

12 to 16 oz small pasta, such as stars

Bake the meatless meatballs according to directions.  Sautee the onion, carrots, and celery for 5 minutes in a medium to large pot with a bit of broth.  Add the rest of the broth and bring to a boil.  Add the uncooked pasta, tomatoes, and kale to the broth, adding water or more broth if needed.  Once the pasta has reached the desired texture, add the meatballs and serve.