Meatball and Kale SoupSubmitted by: LONGWINDINGROAD
1 pound 93 percent lean ground beef
8 TBSP grated Parmesan cheese
12 TBSP panko bread crumbs
1/4 cup finely chopped parsley
1/2 tsp salt
1/4 tsp black pepper
3 eggs, lightly beaten
2 tsp olive oil
1 cup chopped onion
1 1/2 cups matchstick carrots
3 cloves chopped garlic
6 cups chopped kale
8 cups chicken stock
1 cup small sized whole wheat pasta (I like rotini)
Combine beef, Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 54 mini meatballs, using about 1 TBSP for each. Bake for 10-15 minutes until browned on outside.
Add oil to a large pot with onions, carrots, and garlic. Cook 10 minutes or until veggies are soft. Stir in kale; cook 3 minutes.
Add meatballs and broth. Bring to a boil; reduce heat to simmer. Add in pasta and continue to cook until pasta is desired firmness.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user OHTRISSA.