Riverford Wicked Leeks
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.


  • 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


  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.
want to cook with fresh ingredients? try one of our award winning veg boxes