Kale and Italian Sausage Meatball Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.2
- Total Fat: 5.4 g
- Cholesterol: 14.3 mg
- Sodium: 302.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.5 g
View full nutritional breakdown of Kale and Italian Sausage Meatball Soup calories by ingredient
Introduction
Hearty and filling Kale and Sausage soup. It's perfect soup for the summer to fall or winter to spring season.Visit Fillingyourfork.com for more recipes Hearty and filling Kale and Sausage soup. It's perfect soup for the summer to fall or winter to spring season.
Visit Fillingyourfork.com for more recipes
Number of Servings: 12
Ingredients
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8 cup, chopped Kale
2 link, 4/lb Italian Sausage, pork
1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 clove Garlic
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 tsp Pepper, black
.5 serving Diamond Kosher Salt (1 tsp) (by LISDAWOP)
1 tsp Better Than Boullion Chicken (by J_BASS83)
8 cup (8 fl oz) Water, tap
Tips
If you don't have Better Than Bouillon you can substitute the bouillon and water for 8 cups of chicken broth.
Directions
Heat a stock pot over medium heat and add the olive oil. Form the italian sausage into bite sized little meatballs. You can roll them out into little balls if you use bulk sausage. If you use sausage links squeeze the sausage out of the casing into small bite sized pieces, roll and add to the pan. Cook until the italian sausage until it is slightly browned about 2 min. Flip the meatballs and cook for an additional min. Remove from pan and place in a bowl and set aside.
Reduce the heat to low-medium and add the red onion and garlic to the stock pot and cook until the onions become translucent (about 3-4 min).
While the onion is cooking chop up the kale. Make sure to remove the stems otherwise the soup will be bitter. Add the kale to the stockpot and stir in well.
Next chop up the potatoes and add to the pot. Add the remaining ingredients including the italian sausage (with the juices that collected from the meat resting in the bowl and simmer for 20 min or until the potatoes become tender.
Serving Size: 12 - 1 C servings
Number of Servings: 12
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Reduce the heat to low-medium and add the red onion and garlic to the stock pot and cook until the onions become translucent (about 3-4 min).
While the onion is cooking chop up the kale. Make sure to remove the stems otherwise the soup will be bitter. Add the kale to the stockpot and stir in well.
Next chop up the potatoes and add to the pot. Add the remaining ingredients including the italian sausage (with the juices that collected from the meat resting in the bowl and simmer for 20 min or until the potatoes become tender.
Serving Size: 12 - 1 C servings
Number of Servings: 12
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Member Ratings For This Recipe
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MNABOY
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SPARKPEOPLE1951