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Meatball & Kale Soup
Prep Time:
20 minutes
Cook Time:
35 minutes
8 servings

1 lb. H-E-B Italian Sausage, regular or spicy

2 Tbsp. H-E-B Extra Light Olive Oil

1 c. H-E-B Ready Fresh Go! Chopped Sweet Onion

2 carrots, peeled and chopped

3 to 5 H-E-B Ready Fresh Go! Garlic Cloves, chopped fine

1 container (32 oz.) Central Market Organics Low Sodium Chicken Broth

8 slices H-E-B Deli Premium Mesquite Ham, chopped

1 bunch (8 oz.) kale

1/2 c. H-E-B Mootopia Milk, 2% or fat free


Remove the skin from the Italian sausage and form 1-inch meat balls.
Heat a heavy bottom skillet over medium heat and cook the meatballs on
all sides until golden brown. Drain the meatballs on paper towels an
d set aside.
Heat a 4 quart soup pot over medium heat for 3 minutes. Add the olive
oil, chopped onions and carrots and stir-fry for 3 minutes or until o
nions are clear. Add the chopped garlic and stir-fry 1 more minute.
Add the chicken broth to the onion mixture and bring to a boil over hi
gh heat. Reduce the heat to medium low and cook for 15 minutes.
While the soup is cooking, wash the kale twice in plenty of water to r
emove all sand and dirt. Cut and discard the thick kale stalks. Chop
the kale leaves and set aside. Add the cooked sausage meatballs, kal
e, chopped ham and milk to the soup. Season the soup to taste with sa
lt and pepper. Cook the soup on low for 5 more minutes before serving

Nutritional Information

Calories: 190, Total Fat: 11g, Cholesterol: 50mg, Sodium: 625mg, Carbo
hydrates: 7g, Dietary Fiber: 1g, Sugar: 2g, Protein: 17g


Healthy Cooking from H-E-B