Kale Meatball Soup

Prep Time:  15 minutes |  Cook Time:  30 minutes |  Total Time:  45 minutes |  Servings:  4

Ingredients:

• 1 tablespoon  Carlini  Pure Olive Oil
• 3 garlic cloves, chopped
• 3/4 cup diced red onion
• 64 ounces  Fit & Active  Reduced Sodium Chicken Broth
• 1 1/2 teaspoons  Stonemill  Italian Seasoning, divided
• 1 3/4 teaspoons  Stonemill  Parsley Flakes, divided
• 2 teaspoons  Stonemill  Iodized Salt, divided
• 1 1/2 teaspoons  Stonemill  Ground Black Pepper, divided
• 1/8 teaspoon  Stonemill  Chili Powder
• 1 pound All Natural 93% Lean Ground Beef
• 1  Goldhen  Large Egg
• 1 teaspoon  Stonemill  Paprika
• 1/2 teaspoon  Stonemill  Ground Cumin
• 1/2 cup sliced red onion
• 4 cups  Simply Nature  Organic Baby Kale

Directions:

1. In a medium saucepan, heat the oil over medium-low heat. Sauté the garlic and diced red onion until tender. Reserve.
2. In a medium saucepan, bring the chicken broth to a low simmer. Add 1/2 teaspoon Italian seasoning, 1 teaspoon parsley, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
3. In a medium bowl, combine the reserved garlic and onions, ground beef, egg, remaining Italian seasoning, parsley, salt, pepper, paprika and cumin. Shape mixture into tablespoon-size balls and drop directly into the broth. Bring to a boil, simmer for 25 minutes.
4. Add the sliced red onion, simmer 5 minutes. Add the kale, simmer until the kale wilts, about 2 minutes. Serve.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen