Active Time
30 Mins
Total Time
45 Mins
Serves 8
Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

How to Make It

Step 1

Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.

Step 2

Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.

Step 3

Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.

Step 4

Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan.