Meatball and Kale Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Meatball and Kale Soup calories by ingredient
Number of Servings: 10
Ingredients
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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)
Directions
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.
Member Ratings For This Recipe
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ARTJAC
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