Description
This is a comforting soup full of vegetables and mini meatballs
Ingredients
For the meatballs
1 pound mixed ground meats (beef, pork, veal)
1 egg, beaten
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan cheese
1/2 cup plain dry breadcrumbs or Panko
1/2 teaspoon salt
1/2 teaspoon pepper
For the soup
2 tablespoons olive oil
2 medium carrots, diced
2 ribs celery, diced
1 medium onion, diced
2 bay leaves
1/4 teaspoon crushed red pepper, optional
8 cups chicken broth
1 large bunch kale, coarsely chopped (about 8–10 cups)
Salt and pepper to taste
Parmesan cheese for serving
Instructions
To make the meatballs
Combine the meatball ingredients in a large bowl. Do not overwork the mixture.
Form small meatballs (should make about 25).
Set aside.
To make the soup
In a large, heavy-bottom pot, heat oil over medium heat. Add the vegetables, bay leaves, and crushed red pepper. Season with salt and pepper. Sauté 5-6 minutes until onions are translucent but not browned.
Add the chicken broth and bring to a boil.
Add the meatballs and kale. Cook for 10 minutes.
Taste and adjust for seasoning as needed.
Serve with a sprinkle of Parmesan cheese.
Notes
If desired, you can add 1 cup of small dried pasta, like acini di pepe or ditalini, when you add the meatballs.
Make a double batch of meatballs. Place half on a parchment-lined sheet and freeze. Once solid, place the meatballs into a zip-top bag for use at a later date. When ready to use, do not defrost the meatballs, place into boiling broth frozen without the kale. Return broth to boiling, add kale, and cook for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soups
- Cuisine: American
Nutrition
- Calories: 276.95
- Sugar: 2.65 g.
- Sodium: 1118.03 mg.
- Fat: 16.63 g.
- Saturated Fat: 5.56 g.
- Carbohydrates: 10.48 g.
- Fiber: 1.36 g.
- Protein: 20.87 g.
- Cholesterol: 83.36 g.
Keywords: pork, beef, kale