Meatball and black kale broth

Show ingredients

Soups & stews

Meatball and black kale broth

Name: Meatball and black kale broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4

Main Serves 4 45 min

A warm and comforting meatball and kale soup. This is a good meal for a cold winter evening. You can use black or curly kale or cabbage in this recipe, or try winter greens. Add in a generous handful of cooked grain (such as pearl barley) or a tin of white beans for something a little heartier. Or eat just with crusty bread to soak up the last of the broth.

Ingredients

for the meatballs

1 slice white bread, whizzed into large breadcrumbs
2 tbsp milk
250g minced meat (pork or lamb)
1 egg yolk
small handful fresh parsley, chopped
2 tbsp Parmesan, finely grated
oil for frying, e.g. sunflower

for the broth

2 onions, finely sliced
1 tsp sugar
1 litre chicken stock
300g kale or Savoy cabbage, chopped
salt and pepper

Method

Prep time: 20 min

Cooking time: 25 min

For the meatballs

Step 1
In a large bowl, soak the breadcrumbs in the milk. Add the rest of the meatball ingredients and mix together well. Season.
Step 2
Roll into walnut sized balls. In a large frying pan heat a little oil and fry the balls for a few minutes on each side until browned and cooked through.

For the broth

Step 1
In another pan, heat a little more oil, add the onions and sugar and cook slowly until they turn a caramel brown colour. Steam the kale for 3-4 minutes.
Step 2
Drain well. When the onions are browned, add the stock, kale and meatballs. Simmer until warmed through. Season. Add Parmesan cheese to serve.