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Kale Meatball Soup
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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.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Soup
Cuisine: American

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
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. For the meatball, mix all the ingredients and roll into 1-inch balls.
  2. Heat oil in a soup pot, brown the meatballs evenly all over; set aside.
  3. 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.
  4. 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.