Kale Meatball Soup
Italian style meatballs and Chinese kale makes a delicious soup. This comforting soup is easily made and provides a deep earthy flavor.
Ingredients
- 3/4 lb Chinese kale or other kale (stemmed) chopped
- 1-2 tablespoon olive oil
- 1/2 large onion chopped
- 2 garlic cloves finely minced
- 5 cups low sodium chicken stock
- 1/4 inch small thin slice Parmesan cheese
- dashes freshly ground nutmeg
- dash pepper
For meatballs
- 1 lb ground beef
- 1/4 cup plain breadcrumbs
- 1/4 cup Parmesan cheese
- 1-2 cloves garlic finely minced
- 2 tablespoon chopped fresh parsley
- 1 egg
- salt and pepper to taste
Instructions
- For the meatball, mix all the ingredients and roll into 1-inch balls.
- Heat oil in a soup pot, brown the meatballs evenly all over; set aside.
- Add onion and garlic and saute for 1 minutes, add kale and continue to saute for 2 minutes. Pour chicken stock, add meatballs and the Parmesan cheese slice, and bring them to gentle boil.
- Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes or until the kale gets soft. Add a few dashes of freshly ground nutmeg at the end and let all the flavor mingle. Serve hot with crusty bread.