Meatball and black kale broth recipe image

Print Meatball and black kale broth

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 & pepper

Method

  1. For the meatballs: In a large bowl, soak the breadcrumbs in the milk. Add the rest of the meatball ingredients and mix together well. Season.
  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.
  3. For the broth: 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.
  4. Drain well. When the onions are browned, add the stock, kale and meatballs. Simmer until warmed through. Season. Add Parmesan cheese to serve.
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