Reluctant Housewife: Kale and Meatball Soup
Updated: Mar 21, 2019
It's soup time with this cold weather and I've got a healthy and hearty one that will make you and anyone around you going back for seconds! This easy kale and meatball soup is sure to be one you make over and over again.
Check out the Reluctant Housewife episode here and grab the recipe below!
Kale and Meatball Soup
2 boxes of chicken broth
two big handfuls of tuscan kale
2 cups ground chicken
head of Italian parsley
1/2 cup parmesan cheese
2 slices of stale bread of your choice chopped into little cubes
2 cloves garlic chopped
salt and pepper to taste
olive oil as needed for frying
1 cup flour for dipping
juice of one lemon
Chop your parsley and garlic into small bits. Keep 1/4 of your parsley for later. Add remaining garlic and parsley into one bowl.
Add your ground chicken to that bowl. Add 1/4 tsp salt and 1/4 tsp pepper. Add your parmesan and bread crumbs and mix thoroughly with your hands until well combined.
Heat tbsp of olive oil in a pan. Create tiny meatballs by pulling off chunks of your meat and rolling it in between your palms until round. Drop into your flour in a separate small bowl and cover with flour completely. Place in pan to let fry on all sides. About 5 minutes on each side on a med-low heat. Keep adding olive oil to your pan as needed.
Once you've made your meatballs, add your chicken broth, kale and parsley to a pot and bring to a boil. Add salt and pepper to taste. Once at a boil add your meatballs. They will continue to cook through. Keep on a simmer for about 20 minutes. Add the juice of one lemon if desired. I desire lemon always, as it kicks up your flavors, so you might desire to use it too.
Serve immediately to friends and family and win the day!