8cupschicken or vegetable stock (low sodium preferred)
1teaspoonkosher salt
¼teaspoonfreshly cracked black pepper
½bunchcurly kale, stems discarded and greens torn into bite size pieces, about 4 cups
1egg
2tablespoonsgrated parmesan, plus extra parmesan for serving
1cupcannellini beans, drained and rinsed
1lemon, juiced
Instructions
For the Meatballs
In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
Form the mixture into small meatballs about 1 inch, about 1 ½ teaspoon. Place on a baking sheet.
Heat the olive oil in a large skillet over medium high heat and working in batches if needed sear the meatballs on all sides until golden, about 5 min. Remove to a paper towel lined plate to drain.
To Make the Soup
In a 5-6 quart dutch oven or pot heat the olive oil over medium high heat and sauté the onions, garlic and red pepper flakes for 3-5 mins until soft. Add broth, salt and pepper and bring to a simmer. Reduce the heat to medium low, add kale to the pot and cook until the kale is wilted about 3 minutes.
Add the meatballs to the pot along with the beans and simmer 8 mins.
In a small bowl whisk the egg and grated parmesan, slowly pour the egg mixture into the soup while stirring.
Add lemon juice and adjust seasoning with more salt, pepper, or crushed red pepper.
Serve with additional parmesan and a squeeze of lemon juice.
Notes
I love to freeze soup in individual portions for quick lunches.