Hearty soup with kale and meatballs
If you want a soup to be a main course, it should be really thick and filling. This is exactly that! Thanks to the meatballs, kale, and barley, it literally makes a spoonful stand in it.
Ingredients · Servings For 4 people
- 3 tbsp olive oil
- 2 pcs onion
- 1 clove garlic
- 2 pcs chili pepper
- 1 l chicken broth
- 200 g of curly kale
- 3 tbsp pasta rice
- 50 g parmesan cheese
- 1 slice of white bread
- 2 tbsp milk
- 250 g minced pork
- 1 egg yolk
- 2 tbsp parsley
- garlic
- 2 tbsp parmesan cheese
Method · 1 h
- Crush the soaked bread into balls in a bowl, then add the remaining ingredients along with 1/2 teaspoon salt and pepper to taste and mix well. Divide into 24 portions and shape into balls. Heat 1 tablespoon olive oil in a non-stick pan over medium heat and fry the balls until browned on all sides and cooked through. Remove to a plate.
- Add the remaining 2 tablespoons of olive oil to the pot. Sauté the onion with a large pinch of salt for 10–15 minutes until golden brown and caramelized. Stir in the garlic and chili pepper and sauté for 2 minutes. Pour in the stock, add the kale orzo and meatballs. Simmer for 15–20 minutes until the orzo and kale are cooked through. Serve with parmesan cheese for sprinkling. Recipe and photos taken from Olive Magazine.