Meatball & Kale Soup

Prep Time:
20 minutes
Cook Time:
35 minutes
Makes:
8 servings
Source

Healthy Cooking from H-E-B

Ingredients

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

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

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

2carrots, peeled and chopped,

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

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

8slicesH-E-B Deli Premium Mesquite Ham, chopped,

1bunch (8 oz.)kale,

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

Directions

1Remove 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 and set aside.

2Heat 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.

3Add 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.

4While the soup is cooking, wash the kale twice in plenty of water to remove all sand and dirt. 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 taste 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, Dietary Fiber: 1g, Sugar: 2g, Protein: 17g

Copyright 2001-2014, H-E-B