Italian Wedding Soup with Veggie Balls

Ingredients

• 1 onion medium, cut into chunks
• 1 small carrot cut into chunks
• 4 cloves garlic peeled
• 2 ounces fresh basil
• 1/3 cup extra-virgin olive oil
• 3 1/2 quarts cold water
• 1 bunch kale stems removed and torn into 1/2-inch pieces
• 1 bunch Swiss chard stems removed and torn into 1/2-inch pieces
• 1 pound zucchini cut into 1/2-inch pieces
• 2 Parmesan rinds
• 2 tablespoons salt plus more to taste
• 1 1/2 pounds cheese tortellini
• 2 quarts water
• 1 tablespoon salt
• 1 eggplant large, unpeeled and cut into 1-inch cubes
• 1 1/3 cups panko breadcrumbs divided
• 1/4 cup grated Parmesan cheese
• 2 tablespoons parsley minced
• 2 garlic cloves minced
• 1 egg lightly beaten
• salt
• pepper
• olive oil for frying

Nutrition

• Calories : 450 calories
• Carbohydrate : 54 grams
• Cholesterol : 60 milligrams
• Fat : 19 grams
• Fiber : 7 grams
• Protein : 19 grams
• SaturatedFat : 6 grams
• Sodium : 3000 milligrams
• Sugar : 5 grams