Kale and Meatball Soup

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!® Diced Chopped Sweet Onion,

2 carrots, peeled and chopped,

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

5 c. Central Market® Organics Chicken Broth, low sodium,

4 red or Yukon Gold potatoes, cut into 1-inch chunks,

1 bunch (16 oz.) kale, or your choice of greens,

8 slices H-E-B Fully Cooked® Bacon, heated and chopped,

1/2 c. H-E-B Fat Free Half & Half,

* Salt and pepper,

Directions

1 Remove skin from sausage and form 1-inch meatballs. Heat a heavy-bottom skillet over medium heat and cook the meatballs on all sides until golden brown. Drain on paper towels and set aside.

2 Heat a 4-quart soup pot over medium heat for 3 minutes. Add olive oil, onions, and carrots and stir-fry for 3 minutes or until onions are clear. Add garlic and stir-fry for 1 more minute.

3 Add chicken broth and potato chunks to the onion mixture and bring to a boil over high heat. Reduce heat to medium low and cook for 15 minutes or until potatoes are fork tender.

4 While potatoes are cooking, wash the kale twice in plenty of water to remove all sand and dirt. Cut off and discard the thick stalks. Chop the leaves and set aside. Once the potatoes are tender, add meatballs, kale, bacon, and half-andhalf to the soup. Season to taste with salt and pepper. Cook on low heat for 5 more minutes before serving.

Nutritional Information

No Nutritional Information Available