This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I am happy to have found a soup recipe that I can make for our weekday meals that contains vegetables and protein. Not only does it meet our home’s nutritional demands, but it has been one of our favorites so far. It is delicious! You can see the procedure in our reel.

Helga

Meatball Soup

Makes 4 servings

Ingredients, for the Meatballs:
1 Tablespoon olive oil
1 lb ground beef
1 egg, beaten
½ cup breadcrumbs
¼ cup Parmesan cheese, grated
3 cloves garlic, minced
⅓ cup fresh parsley finely chopped
¾ teaspoon salt
¼ teaspoon pepper

Ingredients, for the soup:
1 yellow onion diced
2 small carrots diced
2 celery ribs diced
3 cloves garlic minced
8 cups chicken or beef broth
2 teaspoons Italian seasoning
½ cup pasta, uncooked (any small shape, such as stars)
4-5 cups fresh kale
salt/pepper to taste

Instructions:

1. For the meatballs: Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
2. Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
3. Add the onions, carrots, and celery to the same pot and soften over medium heat for 6 minutes. Add a splash of olive oil while cooking if needed. Add the garlic and Italian seasoning and cook for 1 minute.
4. Add the chicken broth. Bring to a boil, then reduce to a simmer.
5. Add the cooked meatballs and simmer gently, for about 5 minutes. Add the pasta and cook it in the soup according to the package’s instructions. Stir in the kale as well.
6. Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)