Who said soup was boring? Try this flavour packed recipe for yourself.
Heat the olive oil in a large frying pan, add the onion and pancetta and cook for 5 minutes until the onion is soft and the pancetta starting to crisp. Add the rosemary and sage and continue to cook for 1 minute. Remove from the heat and transfer to a large mixing bowl to cool.
Add chicken mince, parsley, breadcrumbs, lemon zest and parmesan and combine. Gradually add the egg white-you might not need it all. Squeeze the mix until you have a soft but not too sticky mix. Add more breadcrumbs if your mix feels too wet or extra egg white if too dry. With damp hands form into golf ball -sized balls, lay on a lined tray and chill until ready to use.
Pour the chicken stock into a large pan, bring slowly to the boil with the then lower the meat balls into the hot broth and cook for 8 minutes, skimming the broth to ensure it is clear as you go. You may have to do this in batches. After 1 minute, add the courgette then with 3 minutes of cooking time left, add the kale and lots of seasoning and cook until just tender and vibrantly green. Ladle into large soup bowls and finish with freshly grated parmesan and a drizzle of extra virgin olive oil.