Soups & stews
Meatball and black kale broth
A warm and comforting meatball and kale soup. This is a good meal for a cold winter evening. You can use black or curly kale or cabbage in this recipe, or try winter greens. Add in a generous handful of cooked grain (such as pearl barley) or a tin of white beans for something a little heartier. Or eat just with crusty bread to soak up the last of the broth.
Ingredients
for the meatballs
- 1 slice white bread, whizzed into large breadcrumbs
- 2 tbsp milk
- 250g minced meat (pork or lamb)
- 1 egg yolk
- small handful fresh parsley, chopped
- 2 tbsp Parmesan, finely grated
- oil for frying, e.g. sunflower
for the broth
- 2 onions, finely sliced
- 1 tsp sugar
- 1 litre chicken stock
- 300g kale or Savoy cabbage, chopped
- salt and pepper
Method
For the meatballs
-
Step 1
In a large bowl, soak the breadcrumbs in the milk. Add the rest of the meatball ingredients and mix together well. Season.
-
Step 2
Roll into walnut sized balls. In a large frying pan heat a little oil and fry the balls for a few minutes on each side until browned and cooked through.
For the broth
-
Step 1
In another pan, heat a little more oil, add the onions and sugar and cook slowly until they turn a caramel brown colour. Steam the kale for 3-4 minutes.
-
Step 2
Drain well. When the onions are browned, add the stock, kale and meatballs. Simmer until warmed through. Season. Add Parmesan cheese to serve.
