Meatball and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 pound 93 percent lean ground beef8 TBSP grated Parmesan cheese12 TBSP panko bread crumbs1/4 cup finely chopped parsley1/2 tsp salt1/4 tsp black pepper3 eggs, lightly beaten2 tsp olive oil1 cup chopped onion1 1/2 cups matchstick carrots3 cloves chopped garlic6 cups chopped kale8 cups chicken stock1 cup small sized whole wheat pasta (I like rotini)
Preheat oven to 400 degrees.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 207.9
- Total Fat: 7.3 g
- Cholesterol: 95.7 mg
- Sodium: 742.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.4 g
- Protein: 16.9 g
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