Mini Meatball and Kale Soup
The weather has been cool in Hawaii (my friends in Boston and Nebraska are laughing now because by cool I mean mid-60s) so I am sharing another favorite soup recipe. Filled with mini meatballs, hearty kale, and a healthy sprinkling of Parmesan, this soup makes a filling meal.
This recipe calls for staple vegetables that we always have on hand – onions, carrots, celery, and garlic – as well as other ingredients from the pantry. We are also fortunate that we can grow things year-round including kale and herbs. A quick stop at the market for ground beef and pork and we are ready to put together this soup.
|Lacinato kale from our garden|
|Bay leaves, basil, and parsley from our garden|
Don’t let the thought of making meatballs deter you. These are simple meatballs which require very little prep other than chopping a few fresh herbs and combining everything in a bowl. Using a cookie scoop makes the job even faster. My pro tip is to make a double batch of meatballs, freezing half for another day. It’s just a little more work and at least half of the job is done the next time you make this soup.
I don’t try to make perfect meatballs. I scoop and leave it at that. If you are serving this soup to guests, you may want to take a little time to roll them into pretty meatballs. It all comes down to personal preference.
This soup is similar to an Italian Wedding Soup without the pasta or spinach. Feel free to add a small pasta like ditalini or acini di pepe and replace the kale with spinach if you prefer. I have also seen recipes that drizzle a mixture of scrambled eggs and cheese right at the end to create ribbons, similar to an egg drop soup. My family is decidedly against this concept but it would add another layer of texture and complexity to your soup.