Italian Meatball and Kale Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Branappetit

Prep Time

10 minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10 minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Italian Meatball and Kale Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Branappetit

Prep Time

10 minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10 minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • Meatballs
  • 1 pound lean ground beef
  • 1 tbsp. Italian seasoning
  • 1 tbsp. garlic
  • 1 tsp. salt
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Soup
  • 1 onion diced
  • 2 carrots diced
  • 4 stalks celery diced
  • 4 cups Pacific Foods Organic Beef Broth
  • 1 cup whole wheat couscous
  • 1 bunch kale about 4-5 cups, chopped into bite size pieces
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • parmesan for topping

Instructions

  1. Heat large pot over medium heat.
  2. Add carrots, onion, and celery and let cook 5-10 minutes, until softened.
  3. While veggies are cooking, mix together the meatball mixture and shape into quarter-sized meatballs.
  4. Add Organic Beef Broth to veggie mixture and bring to a boil.
  5. Lower broth to a simmer and add couscous.
  6. While couscous is cooking, heat skillet over medium heat and cook meatballs in batches, browning on all sides until cooked.
  7. As each batch of meatballs is browned, add them to the broth mixture until all the meatballs are in the soup.
  8. Stir in kale and let soup simmer 5-10 minutes to let the kale soften and the meatballs to cook through.
  9. Serve, topped with parmesan cheese.

Ingredients

  • Meatballs
  • 1 pound lean ground beef
  • 1 tbsp. Italian seasoning
  • 1 tbsp. garlic
  • 1 tsp. salt
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Soup
  • 1 onion diced
  • 2 carrots diced
  • 4 stalks celery diced
  • 4 cups Pacific Foods Organic Beef Broth
  • 1 cup whole wheat couscous
  • 1 bunch kale about 4-5 cups, chopped into bite size pieces
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • parmesan for topping

Instructions

  1. Heat large pot over medium heat.
  2. Add carrots, onion, and celery and let cook 5-10 minutes, until softened.
  3. While veggies are cooking, mix together the meatball mixture and shape into quarter-sized meatballs.
  4. Add Organic Beef Broth to veggie mixture and bring to a boil.
  5. Lower broth to a simmer and add couscous.
  6. While couscous is cooking, heat skillet over medium heat and cook meatballs in batches, browning on all sides until cooked.
  7. As each batch of meatballs is browned, add them to the broth mixture until all the meatballs are in the soup.
  8. Stir in kale and let soup simmer 5-10 minutes to let the kale soften and the meatballs to cook through.
  9. Serve, topped with parmesan cheese.