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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 2 g 7%
Sugars 4 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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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

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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(s) sweet onion, chopped
2 carrots, peeled and chopped
5 garlic cloves, chopped fine
32 Oz Central Market Organics Low Sodium Chicken Broth
8 slices H-E-B Deli Premium Mesquite Ham, chopped
8 Oz kale
1/2 cup(s) 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.

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