Italian Wedding Soup

Italian Wedding Soup from Bon Appetit

Remove one package of fresh spicy chicken sausages from their casings and form the meat into very small meatballs before rolling in a mixture of homemade breadcrumbs and grated Parm (grate extra to top the soup later). Pan-fry until they're golden brown on all sides.

For the soup, sauté the usual suspects in a pot—a chopped small yellow onion, two diced carrots, a few minced garlic cloves, red pepper flakes and a can of white cannellini beans. Add enough stock (I use homemade vegetable or chicken, which I keep in the freezer, but store-bought is totally fine) to cover the veg by a few inches. Bring to a boil before adding a little starch—I love ditalini pasta, but Israeli couscous is also great. When the pasta is almost al dente, stir in a big bunch of shredded greens like kale, collards, or chard, as well as the crispy meatballs, and simmer until the meatballs are cooked through, about five minutes. Garnish with a spoonful of that pesto that's been sitting in your freezer and, obviously, that grated Parm.