Curly kale and meatball soup
Kale is the new healthy superfood, try it in this quick and easy pork meatball soup. Serve with a generous handful of parmesan and crusty bread for an afterwork meal in a bowl.
- olive oil
- 2 onionsfinely sliced
- 200g curly kaleroughly chopped
- 1 litre chicken stock
- 4 tbsp pecorino or parmesangrated
meatballs
- 1 slice white breadsoaked in 2 tbsp milk
- 250g minced pork
- 1 egg yolk
- 2 tbsp flat-leaf parsleyfinely chopped
- ½ garlic clovecrushed
- 2 tbsp pecorino or parmesangrated
Nutrition: per serving
- kcal395
- fat25.5g
- saturates6.6g
- carbs12.1g
- sugars0g
- fibre3.2g
- protein30.4g
- salt1.79g
Method
step 1
Heat 3 tbsp olive oil in a heavy pot. Add the onion, season and cook until brown and caramelised. Meanwhile, bring a large pan of salted water to boil. Cook the kale for 4 minutes. Rinse well in cold water and drain.
step 2
For the meatballs, break up the soaked bread with your fingers. Add the remaining meatball ingredients and mix well. Roll the mixture into marble-sized balls. Fry the meatballs for a few minutes until browned and cooked through.
step 3
When the onions are ready, add the stock, kale and meatballs and heat through. Ladle into bowls and spoon the cheese over each before serving.