Italian Wedding Soup

I borrowed this from Ina Garten and made some variances.

• 1 bag of pre-cooked mini-meatballs purchased from Graziano's of Des Moines
  
• 2 tablespoons olive oil
  
• 1 cup minced yellow onion
  
• 1 cup diced carrots, cut into 1/4 inch pieces
  
• 3/4 cup diced celery, cut into 1/4 inch pieces
  
• 1 cup fresh mushrooms, sliced
  
• 10 cups organic low-sodium chicken stock
  
• 1/2 cup dry white wine OR Sutliff hard cider
  
• 1 cup small pasta such as tubetini, stars, orzo, etc.
  
• 1/4 cup minced fresh parsley
  
• 1 bay leaf
  
• pinches of oregano, sage and thyme
  
• 6 ounces kale, washed, trimmed and roughly chopped
  
• grated Parmesan
  
• salt and pepper

Heat olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, celery and mushrooms and saute until vegetables are softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock, wine, oregano, sage and thyme and bring to a boil. Add pasta, meatballs and kale to the simmering broth and cook until the pasta is tender. If the pasta takes longer than ten minutes to cook, add the meatballs and kale halfway through. Add fresh parsley, and salt and pepper to taste. Sprinkle each serving with grated Parmesan.