Kale Meatball Soup

serves 4-6

3/4 lb (12 oz) Chinese kale or other kale (stemmed), chopped

1-2 tablespoon olive oil

1/2 large onion, chopped

2 garlic cloves, finely minced

5 cups low sodium chicken stock

1/4" thin small slice of Parmesan cheese

dashes of freshly ground nutmeg

dash pepper

For the meatballs:

1 lb ground beef

1/4 cup plain bread crumbs

1/4 cup Parmesan cheese

1-2 cloves garlic, finely minced

2 tablespoon chopped parsley

1 egg

salt and pepper to taste

For the meatball, mix all the ingredients and roll into 1” balls.

Heat oil in a soup pot, brown the meatballs evenly all over.. Set aside.

Add onion and garlic and saute for 1 minutes, add kale and continue to saute for 2 minutes.

Pour chicken stock, add meatballs and the Parmesan cheese slice, and bring them to gentle boil.

Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes or until the kale gets soft. Add a few dashes of freshly ground nutmeg at the end and let all the flavor mingle.

Serve hot with crusty bread.