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Nutrition Facts
Serving Size 284 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 180
% Daily Value*
Total Fat 20 g 30%
Saturated Fat 6 g 32%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 640 mg 27%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 5%
Sugars 3 g
Protein 16 g
Vitamin A 120% Iron 4%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
*Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
*The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Meatball & Kale Soup
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb H-E-B Italian Sausage, regular
2 Tbsp H-E-B Extra Light Olive Oil
1 cup sweet onion, chopped
2 carrots, peeled and chopped
5 H-E-B Peeled Garlic, chopped fine
32 Oz Central Market Organics Low Sodium Chicken Broth
8 H-E-B Deli Premium Mesquite Ham, chopped
8 Oz kale
1/2 cup H-E-B Mootopia Milk, fat free
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Instructions

1
Remove skin from sausage and form 1-inch meatballs.
2
Heat heavy bottom skillet over medium heat and cook meatballs on all sides until golden brown. Drain meatballs on paper towels and set aside.
3
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.
4
Add olive oil, onions and carrots and stir-fry for 3 minutes or until onions are clear.
5
Add garlic and stir-fry 1 more minute.
6
Heat 4 quart soup pot over medium heat for 3 minutes.
7
While soup is cooking, wash kale twice in plenty of water to remove all sand and dirt. Cut and discard thick kale stalks. Chop kale leaves and set aside.
8
Add cooked sausage meatballs, kale, ham and milk to soup.
9
Cook soup on low for 5 more minutes before serving.

Source:

H-E-B Health and Wellness

 
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