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In a medium bowl, combine the sausage, egg, tomato paste, and breadcrumbs. Mix until well combined. Form into mini meatballs. Heat a large soup pot over medium/high heat and add just enough olive oil to coat the bottom of the pot. Cook the sausage meatballs until browned on all sides, transfer to a paper towel-lined plate.
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Add the onion and carrots, season generously with salt and pepper, and sauté until nicely cooked down, about 15 minutes.
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Pour in the chicken broth, reserved meatballs, and kale. Bring the soup to a simmer and allow to cook for about 10 minutes.
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In a small bowl, beat the egg with 2 tablespoons of parmesan cheese. Stream the egg into the pot of soup while stirring the soup to create ribbons of cooked egg. Season the soup, to taste. I love lots of black pepper in here!
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To serve, add about 1/3 cup of the cooked pasta to a soup bowl and then ladle the soup overtop. Garnish with parsley, red pepper flakes, and more cheese. Enjoy!