Minestrone and Meatball SoupServes six to eightIngredientsFor the meatballs (makes 24)½ lb. ground pork½ lb. ground round2-3 springs rosemary, de-stemmed and minced (about 1 tbsp.) 2-3 sage leaves, minced (about 1 tbsp.)½ clove garlic, minced1 egg1 tsp. salt½ c. bread crumbs1. Preheat oven to 400º.2. In a large mixing bowl, combine pork, ground round, rosemary, sage, garlic, egg, salt, and 1/4 c. bread crumbs. Mix until well incorporated.3. Shape the meat into 1½-inch balls, lightly cover with the remaining bread crumbs, and place on a baking sheet. 4. Bake 20 minutes or until golden brown and cooked through.For the soup2 tbsp. canola oil1 md. onion, diced (about 1 c.)½ garlic clove, minced1-2 carrots, thinly sliced (about ½ c.)1-2 celery stalks, thinly sliced (about ½ c.)28-oz. can diced tomatoes2-3 sprigs thyme3-4 sprigs rosemary 2-3 sage leaves5 c. chicken stock5 leaves fresh basil, cut in a chiffonade 1 bay leaf1 zucchini, diced1 bunch kale, roughly chopped1 c. pasta shells, cooked al dente according to package directionsParmesan cheese for garnish1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir consistently until onions are translucent (about 5 minutes).2. Add garlic, carrots, and celery, and cook an additional 3-5 minutes.3. Add the tomatoes and bring to a boil.4. Tie the thyme, rosemary, and sage into a bundle with kitchen twine.5. Add herb bundle, tomato paste, stock, and bay leaf to pot. Reduce heat to medium-low, partially cover, and simmer 20-30 minutes.6. Once the vegetables are tender, add kale and pasta and cook an additional 5 minutes.7. Salt and pepper to taste.8. Place one or two meatballs in a wide bowl. Ladle soup around meatballs and sprinkle with cheese.Want more of Simmons? She gave us four more tasty recipes. Then check out sarahmcsimmons.com.