Italian Meatball Soup

READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
  • In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
  • Store meatballs for later.
  • Add another 2 tbls olive oil and saute all the veggies except for the kale.
  • Add stock, water bay leaf, Italian seasoning and addition garlic.
  • Simmer for 30 minutes.
  • Add meatballs and kale and simmer for approx 20 minutes longer.
  • Serve with shaved parmesan cheese and crusty bread.
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