Low Cal Zuppa Toscana Soup

1 large onion, chopped
4 cloves of garlic
1 tbsp peanut oil
2 medium potatoes, cut in half and thinly sliced
3 cups kale
1 lb ground pork
1 large egg
1 tbsp dried parsley
1 tsp garlic salt
1 tbsp garlic powder
1 tbsp black pepper
1 tsp white pepper
1 tsp crushed red pepper flakes
15 tsp Knorr chicken bouillon powder
16 cups water
1/2 cup nonfat dry mild powder
1/2 cup grated parmesan cheese

In a large pan add oil, two cloves chopped garlic and one onion and potatoes. Brown a bit and then add about 2 cups of water. In a bowl combine pork, 2 garlic cloves, egg, parsely, half of the black and white pepper, and garlic salt. Roll into small balls and add to large pan. Add the rest of the water, washed and chopped kale, the rest of the three different peppers, and Knorr. Boil for about 45 minutes, stirring occasionally. Add a little cool water to the dried milk and add to the soup cooking for another 10 minutes or so. Dish up and top with grated parmesan cheese!

Serving Size: Makes approximately 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user NELCHA05.