Chicken Meatball and Greens Soup

Ingredients

• 0.5 cup breadcrumbs fresh
• 1 large eggs beaten
• 1 tablespoon parsley fresh chopped
• 2 teaspoons sage fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 2 cloves garlic minced
• 1 pound ground chicken 
• 10 cup kale mixed
• 8 cups chicken broth low-sodium
• 0.5 cup parmesan grated
• 30 servings parmesan grated
• 1 cup soup noodles miniature
• 0.8 teaspoon pepper 
• 0.8 teaspoon salt 
• 30 servings salt and pepper 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven

Directions

1. Make meatballs: Preheat oven to 350F. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine meatball ingredients, mixing thoroughly with your hands.
2. Roll mixture into 1-inch balls, moistening hands with water if mixture is sticky, and place in a single layer on baking sheet (make sure meatballs are not touching).
3. Bake for 10 minutes, shaking sheet halfway through.
4. Make soup: In a large saucepan, bring broth to a simmer over high heat.
5. Add meatballs, greens, 1 tsp. salt and 1/2 tsp. pepper. Cover, reduce heat to medium-low and simmer for 10 minutes. Stir in pasta; cook, uncovered, until pasta is tender, about 8 minutes, or as package label directs.
6. Season soup with salt and pepper. Ladle into bowls; sprinkle with grated Parmesan just before serving, if desired.