Kale Meatball Soup
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
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
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.