Italian Wedding Soup

For the soup:
In a 4-quart pot or Dutch oven, heat olive oil and carrots over medium high heat for 5 minutes. Add garlic and sauté 30 seconds.

Add broth or stock, beans and kale and bring to a boil. Add pasta and cook for 5 minutes, keeping soup gently boiling.

For the meatballs:
While pasta cooks, combine breadcrumbs and milk. Add remaining ingredients and mix thoroughly.

Pinch off small bite size pieces of meatball mixture into a rough round shape and drop into simmering soup. Cook 5 minutes from the time the last meatball goes in.

Serve topped with extra Parmesan.