Warm Meatball, White Bean and Kale Tuscan Soup
This warm meatball, white bean and Kale Tuscan soup is a very filling soup to try. This is perfect for a meal on its own.
Ingredients
Meatball Ingredients
500 grams ground pork
1 cup breadcrumbs
2 cloves garlic
2 sprigs spring onions - finely chopped
1 cup mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil)
1 medium egg
½ cup Parmesan cheese - grated
1 pinch chili flakes (chilli flakes in British English)
½ teaspoon salt
½ teaspoon ground black pepper
Soup Ingredients
2 medium yellow onion - diced
2 medium carrots - chopped
1 medium red pepper (red capsicum) - diced
1 cup kale - chopped- 2 cloves garlic - sliced
2 cups chicken stock (chicken broth or chicken bouillon)
1 can tomato - chopped
1 can water- ½ teaspoon salt
- ½ teaspoon ground 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.
Nutrition
Calories: 605kcalCarbohydrates: 37gProtein: 36gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 143mgSodium: 1280mgPotassium: 983mgFiber: 5gSugar: 9gVitamin A: 9207IUVitamin C: 83mgCalcium: 325mgIron: 5mg
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