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Italian Meatball and Kale Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 cups beef broth
  • 5 cups chopped kale
  • 1/2 teaspoon black pepper

Instructions
 

  • Combine the ground beef, egg, Parmesan cheese, Italian seasoning, garlic powder, and salt in a mixing bowl. Mix until evenly combined.
  • Form the mixture into 16 small meatballs, about 1 inch across.
  • Heat a large skillet over medium heat. Brown the meatballs on all sides, working in batches if needed. They do not need to cook through.
  • Place the browned meatballs in the slow cooker. Add the beef broth, kale, and black pepper.
  • Cover and cook on low for 6 hours. Stir once halfway through if possible.
  • Taste and adjust salt before serving.

Notes

The kale softens nicely during the long cook but still holds some bite. If you prefer it brighter, stir it in during the last hour. Leftovers keep well in the fridge for three days and reheat gently on the stove without the meatballs falling apart.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Mixing Bowl