Appetizers / Soups / Salads

Meatball and Kale Soup takes 20 minutes to prepare.

Meatball and Kale Soup takes 30 minutes to cook.

Meatball and Kale Soup makes 10 servings.

The ingredients for Meatball and Kale Soup are:

1 pound 93 percent lean ground beef
8 TBSP grated Parmesan cheese
12 TBSP panko bread crumbs
1/4 cup finely chopped parsley
1/2 tsp salt
1/4 tsp black pepper
3 eggs, lightly beaten
2 tsp olive oil
1 cup chopped onion
1 1/2 cups matchstick carrots
3 cloves chopped garlic
6 cups chopped kale
8 cups chicken stock
1 cup small sized whole wheat pasta (I like rotini)

Here is how you make Meatball and Kale Soup:

Preheat oven to 400 degrees.Combine beef, Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 54 mini meatballs, using about 1 TBSP for each. Bake for 10-15 minutes until browned on outside.Add oil to a large pot with onions, carrots, and garlic. Cook 10 minutes or until veggies are soft. Stir in kale; cook 3 minutes.Add meatballs and broth. Bring to a boil; reduce heat to simmer. Add in pasta and continue to cook until pasta is desired firmness.Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user OHTRISSA.

The nutritional information for Meatball and Kale Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 207.9

• Total Fat: 7.3 g
• Cholesterol: 95.7 mg
• Sodium: 742.3 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 3.4 g
• Protein: 16.9 g