July 15, 2014
Meatball Soup
Florence
Course Soup
Cuisine American
- 1 lb frozen meatballs thawed
- 2 Tbsp olive oil
- 4 cups chicken broth or stock
- 1 can 14 oz diced tomatoes w/ green chilies
- 6 cups fresh kale - chopped
- sea salt and black pepper to taste
- shredded Parmesan cheese
In large stock pot, add in defrosted meatballs and olive oil.
Over medium-high heat cook meatballs until browned.
Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
Add salt and pepper to taste.
Sprinkle with Parmesan cheese before serving.
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