Kale Meatball Soup
- In a medium saucepan, heat the oil over medium-low heat. Sauté the garlic and diced red onion until tender. Reserve.
- In a medium saucepan, bring the chicken broth to a low simmer. Add 1/2 teaspoon Italian seasoning, 1 teaspoon parsley, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
- In a medium bowl, combine the reserved garlic and onions, ground beef, egg, remaining Italian seasoning, parsley, salt, pepper, paprika and cumin. Shape mixture into tablespoon-size balls and drop directly into the broth. Bring to a boil, simmer for 25 minutes.
- Add the sliced red onion, simmer 5 minutes. Add the kale, simmer until the kale wilts, about 2 minutes. Serve.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen