1pinchchili flakes (chilli flakes in British English)
½teaspoonsalt
½teaspoonground black pepper
Soup Ingredients
2mediumyellow onion - diced
2mediumcarrots - chopped
1mediumred pepper (red capsicum) - diced
1cupkale - chopped
2clovesgarlic - sliced
2cupschicken stock (chicken broth or chicken bouillon)
1cantomato - chopped
1canwater
½teaspoonsalt
½teaspoonground black pepper
Instructions
Meatball Instructions
In a bowl, put all ingredients for the meatballs and mix well.
Form into teaspoon-sized balls, roll in your hands and set aside.
Heat some oil in a dutch oven and brown the meatballs on all sides until sealed. It’s good to do two batches, so the pan isn’t overcrowded.
Place the meatballs on a plate until later. Take a paper towel and take out most of the grease from the pot.
Soup Instructions
In the dutch oven, add some more olive oil and brown the onions, carrot and celery until softened and sweet, about 10 to 15 minutes on low. Add the garlic and continue to cook for a couple more minutes.
Add the pepper, kale, tomatoes and water, salt and pepper and bring back to boil.
Turn the heat to a simmer and add the meatballs. Cover and let cook for 45 minutes, stirring occasionally.
Serve with crusty bread and grated parmesan on top.