Minestra

If you want an amazing soup this is great for entertaining.  Serve with fresh parmigiano-reggiano and crusty bread.

Serves 6

1 head escarole (chopped) or Kale  
6 quarts chicken broth
3 large carrots, chopped

For the meatballs
1 pound veal or ground pork
2 large eggs
1/2 cup minced shallot
1 cup plain bread crumbs
1 cup freshly grated parmigiano-reggiano
1 teaspoon kosher salt
Fresh ground pepper
8 oz ditalini or tubetti

In a large pot, combine the escarole, broth and carrots.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Meanwhile mix together all of the meatball ingredients.  Shape into tiny balls (less than 1 inch diameter). Stir in the pasta and drop the meatballs into the soup.   Cook over low heat, stirring gently, until the meatballs and pasta are cooked.  About 20 minutes.  Serve with grated parmesan.