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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 th
e meatballs on paper towels and 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 onions 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 high 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 remove all sand and d
irt. Cut and discard the thick kale stalks. Chop the kale leaves and set aside. Add the
cooked sausage meatballs, kale, chopped ham and milk to the soup. Season the soup to tas
te with salt and pepper. Cook the soup on low for 5 more minutes before serving.

Nutritional Information

Calories: 190, Total Fat: 11g, Cholesterol: 50mg, Sodium: 625mg, Carbohydrates: 7g, Dieta
ry Fiber: 1g, Sugar: 2g, Protein: 17g


Healthy Cooking from H-E-B