1 bunch fresh kale, stems removed and coarsely chopped, about 6 ounces trimmed
2 eggs, lightly beaten
Salt and pepper, to taste
1/4 cup parmesan cheese
Instructions
Directions-
In a medium bowl, blend the meatball ingredients
well. Meanwhile, in a large pot, sauté the onion
in hot oil until tender and slightly browned. Add
the garlic and cook about a minute or until
fragrant but not brown. Add the broth; bring to a
boil. Gently drop about 1-inch balls of the
meatball mixture into the broth. The mixture will
be very soft so they won't be perfectly round.
Return the soup to a boil then turn the heat down
and simmer until the meatballs are cooked through,
about 10 minutes. Add the kale. Bring the soup
back to a simmer then slowly drizzle in the beaten
eggs while stirring. Add 1/4 cup parmesan cheese
and adjust the seasoning with salt and pepper.
FREEZING NOT RECOMMENDED.
Per Serving- 535 Calories; 34g Fat; 45g Protein; 9g Carbohydrate; 2g
Dietary Fiber; 7g Net Carbs
Originally Submitted
4/19/2013
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You can add this Italian Egg Drop Soup with Kale and Meatballs recipe to your own private DesktopCookbook.