This is a quick and easy weeknight family supper. It was pronounced delicious by even the pickiest eater in our house. Double the meatball recipe and freeze for an even easier future meal! Serve with garlic bread.
Ingredients
For the meatballs:
- 1 lb ground beef
- 1/2 small onion, finely chopped
- 2 tbsp minced garlic
- 2 tsp coarse sea salt
- 2 tsp Italian herb seasoning
- 1 tsp ground black pepper
- 1/2 cup bread crumbs
- 1 large egg, beaten
- 1/2 cup buttermilk (plain yogurt works too)
For the soup:
- 32 oz unsalted chicken stock
- 2 tbsp cornstarch
- 1 – 2 tsp sea salt to taste
- 1 tbsp Italian herb seasoning
- 1 tbsp Better Than Bouillon Chicken Base
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- 2 carrots cut into matchsticks
- 2 15 oz cans reduced sodium cannellini beans, with juices
- 1 bunch kale, stems removed, torn into pieces
- Fresh grated Parmigiano Reggiano
Method
Combine all the ingredients for the meatballs in a large bowl and mix with your hands until evenly distributed. Add additional bread crumbs or buttermilk if needed. Form into balls.
In a large cast iron or heavy bottom frying pan, heat a few tablespoons of neutral oil. Cook the meatballs until browned on all sides and set aside. If cooking an extra batch of meatballs to freeze for future use, make sure the they are cooked through, or the internal temperature reaches 165°F.
Place the meatballs in the bottom of a 4 quart or larger heavy bottom pot. Cover the meatballs with the chicken stock, reserving 1/2 cup. Bring the stock to a simmer. Add the cornstarch to the reserved stock (this should be cool or room temp) and beat with fork until incorporated and there are no lumps. Slowly stir the slurry into the simmering stock. Add the Better Than Bouillon and stir until completely dissolved. The stock will thicken as it returns to a simmer.
Add the salt, Italian herb seasoning, apple cider vinegar, and garlic. Add the carrots and cannellini beans with their juices. Simmer for about five minutes. When ready to serve, add the kale in batches. There will be alot of kale, and it will look as though it won’t fit. I promise it will! After each addition, wait for the kale to wilt before adding the next batch.
Serve topped with lots of fresh grated Parmigiano Reggiano and black pepper.
Recipe by Katie