Sopa de Albóndigas Estilo Toscano 'Marry Me'

Ingredientes

• 10 ounce organic meatballs, fresh or frozen ((You can use chicken, plant-based or ground beef or pork meatballs))
• 4 ounces your fave short-cut pasta, uncooked ((I used fusilli pasta))
• 1-2 Tbsps Extra virgin olive oil
• 4 garlic cloves, minced
• 5 cups chicken or beef stock, organic
• 3 Tbsps organic all-purpose flour
• 1 1/2 Tbsps Tuscan Marry Me blend
• 1 tsp sea salt
• 4 Tbsps tomato paste, organic
• 1 cup organic heavy cream
• 3 Tbsps white cooking wine ((You can sub with chicken stock, if desired))
• 5-6 sundried tomatoes, roughly chopped
• 1 cup chopped kale
• 1 cup freshly-grated parmesan cheese
• Freshly-grated parmesan cheese

Preparación

1. 1

   --- TO MAKE THE SOUP: ---

2. 2

   In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, sundried tomatoes, and meatballs (if using frozen), sauté until fragrant, about 1-2 minutes. Add the tomato paste, salt, Tuscan Marry Me Blend, and flour, stirring until combined. NOTE: If using fresh meatballs, be sure to sear them first and then add them in with liquid ingredients.

3. 3

   Add in the chicken or beef stock, heavy cream, white cooking wine, kale, and uncooked pasta, stirring to combine. Let simmer for another 15-20 minutes or until the meatballs are fully cooked through and the pasta is tender. Stir in the freshly-grated parmesan and let simmer for another 1-2 minutes.

4. 4

   NOTE: The soup will thicken as the pasta cooks, which is why you only need 4 ounces instead of a full pack of pasta.

5. 5

   Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan and with a side of bread, if desired.

6. 6

   Bon Appetit!