Instructions
1. Prepare the Meatballs:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the turkey sausage, ground sirloin, ground veal, Italian seasoning, salt, pepper, oregano, garlic powder, onion powder, chopped parsley, milk-soaked bread crumbs, and eggs.
Mix gently with your hands until just combined; do not overmix.
Cook a small patty in a frying pan to taste for seasoning and adjust if necessary.
Form tiny meatballs and place them on a non-stick or lightly greased baking pan.
Bake for 20 minutes or until cooked through.
2. Make the Soup:
In a large pot over medium heat, add a tablespoon of olive oil.
Sauté the onion, fennel, celery, and bok choy (or greens) along with the Vegeta seasoning until the vegetables soften slightly.
Add the first box of chicken stock and the Parmesan rind. Simmer to allow the flavors to meld.
In a separate pot, bring water to a boil and cook the ditalini or small pasta according to package directions. Drain and set aside, tossing with a drizzle of oil to prevent sticking.
3. Combine:
Add the baked meatballs to the soup pot, along with more chicken stock as needed.
Let the soup simmer on low for at least 30 minutes.
Before serving, remove the Parmesan rind.
4. Serve:
In each bowl, add a portion of pasta, spoon in the soup, and top with freshly grated Parmesan cheese. Enjoy!
