Kale Meatball Soup
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Kale Meatball Soup
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Italian style meatballs and Chinese kale makes a delicious soup. This comforting soup is easily made and provides a deep earthy flavor.
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Ingredients
- 3/4 lb kale chopped, Chinese kale or other kale; stemmed
- 1-2 tablespoon olive oil
- 1/2 onion chopped, large
- 2 garlic finely minced, cloves
- 5 cups chicken stock low sodium
- 1/4 inch small thin slice Parmesan Cheese
- dashes nutmeg freshly ground
- black pepper dash
For meatballs
- 1 lb ground beef
- 1/4 cup plain breadcrumbs
- 1/4 cup Parmesan Cheese
- 1-2 cloves garlic finely minced
- 2 tablespoon parsley chopped, fresh
- 1 egg
- salt to taste
- black 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.
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