Description
A hearty and flavorful Italian meatball soup with fresh kale and a bright lemon finish.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 4 cups chicken broth
- 2 cups water
- 1 bunch kale, stems removed and leaves chopped
- 1 lemon, juiced
- 1/2 tsp red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add chicken broth and water to the pot. Bring to a simmer.
- Gently add meatballs to the simmering broth. Cook for 10 minutes.
- Stir in kale and lemon juice. Simmer for another 5 minutes until kale is tender and meatballs are cooked through.
- Season with red pepper flakes if desired. Serve hot.
Notes
You can customize the seasonings to taste.