Absolutely Amazing Italian Chicken Meatballs and Kale Soup
The mini meatballs in this Italian Chicken Meatballs and Kale Soup are so perfect. They are loaded with fresh garlic and lots of fragrant herbs.
Ingredients
FOR THE MEATBALLS:
1 pound ground chicken (minced chicken) - chicken breast
2 cloves garlic - minced- 1 tablespoon oat flour
- 1 teaspoon oat flour - additional
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon dried parsley
1 medium eggs
FOR THE SOUP:
12 cups chicken stock (chicken broth or chicken bouillon)
2 tablespoons parsley - fresh, chopped
3 cups kale - chopped, large stems removed- 2 medium eggs
2 tablespoons Parmesan cheese - grated- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, mix all meatball ingredients.
- Mix well until all of the ingredients are evenly dispersed.
- Using a spoon or a cookie scoop, drop by rounded spoonful onto a lined cookie sheet. Bake for 10 minutes.**
- Bring the broth to a boil.
- Add the meatballs, kale, and parsley to the boiling broth. Simmer until the kale is wilted and the meatballs are fully cooked – about 3-4 minutes.
- In the meantime, whisk together the eggs and parmesan cheese.
- Stir the soup in a fluid, circular motion and slowly drizzle in the egg mixture.
- Season with salt and pepper.
- Serve with parmesan cheese if desired.
Notes
*I used a pound of chicken breasts and pulsed them in my food processor to make my ground chicken
**The meatballs will not be thoroughly cooked after 10 minutes. You only want to cook them partially to finish cooking in the hot soup.
Nutrition
Calories: 255kcalCarbohydrates: 15gProtein: 23gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 122mgSodium: 829mgPotassium: 801mgFiber: 1gSugar: 6gVitamin A: 2706IUVitamin C: 26mgCalcium: 107mgIron: 2mg
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