If you haven't made it before this is a good soup that can be altered pretty liberally off the basic recipe. (You must have the carrots, the greens, the meatballs and the pasta.)
I put some stock (about 4 pints) in a large pot and start adding:
cut up carrots - about 3
finely cut kale or spinach or chard might work too - about 4 cups
little meatballs (make your own or use pre-made - cut in half or quarters if they seem too big)
leftover cut-up chicken pieces
sage
parsley
miso
Get it all boiling and when the kale and carrots are done add a cup or so of orzo or pastina (little pasta). Serve with freshly grated parmesan cheese on top. Even my "I don't like spinach and kale" guy enjoyed this one.
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Cooking and eating local food in Southeastern Pennsylvania.
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