Kale Meatball Soup
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
Ingredients:
- 1 tablespoon Carlini Pure Olive Oil
- 3 garlic cloves, chopped
- 3/4 cup diced red onion
- 64 ounces Simply Nature Organic Low Sodium Chicken Broth
- 1 1/2 teaspoons Stonemill Italian Seasoning, divided
- 1 3/4 teaspoons Stonemill Parsley Flakes, divided
- 2 teaspoons Stonemill Iodized Salt, divided
- 1 1/2 teaspoons Stonemill Ground Black Pepper, divided
- 1/8 teaspoon Stonemill Chili Powder
- 1 pound Simply Nature 93% Lean Ground Beef
- 1 Goldhen Large Egg
- 1 teaspoon Stonemill Paprika
- 1/2 teaspoon Stonemill Ground Cumin
- 1/2 cup sliced red onion
- 4 cups Simply Nature Organic Chopped Kale
Directions:
- In a medium saucepan, heat the oil over medium-low heat. Sauté the garlic and diced red onion until tender. Reserve.
- In a medium saucepan, bring the chicken broth to a low simmer. Add 1/2 teaspoon Italian seasoning, 1 teaspoon parsley, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
- In a medium bowl, combine the reserved garlic and onions, ground beef, egg, remaining Italian seasoning, parsley, salt, pepper, paprika and cumin. Shape mixture into tablespoon-size balls and drop directly into the broth. Bring to a boil, simmer for 25 minutes.
- Add the sliced red onion, simmer 5 minutes. Add the kale, simmer until the kale wilts, about 2 minutes. Serve.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen