I made a very easy kale and veal meatball soup today. It was easy because I used “les boites” or cans, prepared veal meatballs and kale in a bag. Sometimes I lack drive 🙂 The meatballs, while expensive, are of excellent quality and the kale was okay but perhaps not the variety I prefer. Still, the soup was good and will be better tomorrow.
When we were overseas with our toddler son, he would request a “can” for lunch or dinner, meaning Spaghetti O’s, Chef Boyardee’s ravioli, Beefaroni, etc. We had cases of these for the times when we had to go to early receptions or couldn’t be bothered on the weekends. Yeah, I felt sort of bad about it, but we still had a lot of cases 😉
Kale and Veal Meatball Soup
6 thick sliced bacon strips, sliced into batons
2 tbsp butter
1 large onion, halved and sliced
4 garlic cloves, chopped
8 0z bag of kale, cleaned and tough stems removed
2 (14 oz) cans of diced tomatoes
3 (14 oz) cans of chicken broth
2 cups of water
Salt and pepper
24 prepared and cooked veal meatballs
Parmesan cheese, grated
In a large skillet, brown and crisp the bacon, remove and set aside. Pour out the bacon fat and melt the butter in the skillet. Add the onion and garlic, sauteing until soft. Add the kale in handfuls, continuing to saute until all the kale is wilted. Transfer the skillet contents to a large stockpot.
Pour the tomatoes, chicken broth and water into the stockpot, bring to a boil, cover and simmer for 10 minutes. Season with salt and pepper. Add the meatballs, bring back to a boil, then simmer, uncovered, for about 20 minutes.
Top with the bacon and cheese to serve.