* Chicken & Ricotta Meatballs may be added to this soup in one of two ways:

• The meatballs may be baked as directed in the recipe, the pan deglazed with the wine and/or broth, and both the meatballs and the deglazing liquid can be added to the soup; the deglazed wine/broth is added when the soup mixture is brought to a boil, and the meatballs are added along with the pasta.
• Alternatively, the meatballs may be added in a raw state once the broth and wine are brought to a boil. Turn the soup down to a brisk simmer and add the meatballs. Simmer for a total of 10 to 12 minutes. That means you’ll add the meatballs to the simmering broth, and give the meatballs a five to six-minute head start before adding the pasta.

So on to the recipe:

Add olive oil to Dutch oven, heat to medium, and add onion, carrots, and celery, and cook until nearly tender, about 8 to 10 minutes, stirring as needed. Add stock and wine (or stock, wine, and drippings if your meatballs are already cooked) and bring to a simmer.

• If cooking meatballs from the raw state in the soup, add them as soon as the soup comes to a simmer. Once added, return the pot to a brisk simmer & cook for about five to six minutes. Then add the pasta and continue simmering for an additional five to seven minutes.
• If using cooked meatballs, simmer the broth for about five minutes, and then add the orzo. Simmer for about five to seven minutes, then add the meatballs.

For both methods, continue to simmer for five to seven more minutes, until pasta is nearly tender. Add the kale or spinah and simmer until the greens are tender and wilted, but still fresh, and the pasta is done to your liking.

Taste and adjust any seasonings.

Serve with grated Romano or Parmesan cheese.