Curly kale & meatball soup
Curly kale adds a robust texture to soups. Shred it finely if you prefer
Difficulty and servings
Serves 4
Preparation and cooking times
- Heat 3 tbsp olive oil in a heavy pot. Add the onion, season well 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.
- 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.
- 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.
Know-how
Curly kale adds a robust texture to soups. Shred it finely if you prefer.
Per serving
341 kcalories, protein 22g, carbohydrate 10g, fat 23.8 g, saturated fat 6.8g, fibre 2.7g, salt 2.67 g
Recipe from olive magazine, February 2005.
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Ingredients
- olive oil
- 2 onions , finely sliced
- 200g curly kale , roughly chopped (you can also use cavolo nero or spring greens)
- chicken stock cube , powder or fresh, made up to 1 litre
- pecorino or Parmesan cheese grated to make 4 tbsp
MEATBALLS
- 1 slice white bread , soaked in 2 tbsp milk
- 250g minced pork
- 1 egg yolk
- 2 tbsp flat-leaf parsley , finely chopped
- 1/2 garlic clove , crushed
- pecorino or Parmesan cheese grated to make 2 tbsp
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
- olive oil
- 2 onions , finely sliced
- 200g curly kale , roughly chopped (you can also use cavolo nero or spring greens)
- chicken stock cube , powder or fresh, made up to 1 litre
- pecorino or Parmesan cheese grated to make 4 tbsp
MEATBALLS
- 1 slice white bread , soaked in 2 tbsp milk
- 250g minced pork
- 1 egg yolk
- 2 tbsp flat-leaf parsley , finely chopped
- 1/2 garlic clove , crushed
- pecorino or Parmesan cheese grated to make 2 tbsp
Per serving
341 kcalories, protein 22g, carbohydrate 10g, fat 23.8 g, saturated fat 6.8g, fibre 2.7g, salt 2.67 g
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28 January 2008
jvcg rated and commented on this recipe
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20 October 2008
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