.25teaspooncrushed red pepper flakesor more if desired
For the Soup
1tablespoonolive oil
1cupdiced yellow onion
3large clovesgarlicminced
1tablespoontomato pasteI used
1teaspoonItalian seasoningcrushed
.25teaspoonsea salt
.13teaspooncrushed red pepper flakesor more to taste
28ouncesfire-roasted diced tomatoesundrained - or 2) 14.5 to 15 oz cans
4cupschicken stock
1bunchkale, any varietyor dark leafy green of your choice
.25cupfresh basil leavessliced into thin strips
Instructions
For the Meataballs
Preheat oven to 425 degrees. Line a baking sheet with parchment paper (or foil) and set aside.
Place the ground pork, garlic, parsley, salt, pepper and red pepper flakes in a large bowl.
Thoroughly combine the mixture. Shape the meat mixture into small, 1-inch balls. I used a mini cookie scoop to make this easier.
Place the meatballs on the prepared baking sheet. (I had 28)
Place in the oven and bake for 10 to 12 minutes, until the internal temperature reaches 160 degrees.
Remove from oven and set aside to cool.
For the Soup
Heat the oil oven medium heat in a large soup pot or Dutch oven. Add the onion and cook, stirring occasionally, until softened and translucent. About 7 to 10 minutes.
Add the minced garlic and cook while stirring until aromatic, about 1 minute.
Stir in the tomato paste, Italian seasoning, parsley, sea salt and red pepper flakes to the onions.
Heat and stir until heated through and aromatic, about 2 minutes.
Pour in the chicken stock and diced tomatoes with their juices, stir to combine. Next, add the chopped kale and meatballs to the pot.
Stir to combine trying to get the kale into the liquid. Raise the heat to HIGH and bring to a boil.
Reduce heat back down to medium and continue to simmer until soup is heated through and the kale is wilted but still tender.
Ladle the soup into serving bowls and garnish with sliced basil.
Notes
Remove the center ribs in the kale, then slice into strips and bite-sized pieces.
Feel free to substitute your favorite dark, leafy greens; chard, spinach, collard greens, escarole.
I love fire-roasted tomatoes, but any diced tomatoes will work.
You can substitute beef, turkey or chicken for the pork in the meatballs if you prefer.
The crushed red pepper flakes do not add a lot of heat, it is more of a background flavor. Add more if you wish.
Options
Garnish with .25 shredded or shaved Parmesan cheese.
Add sliced carrots (2 medium) and celery (2 stalks) with the onions. Cook until tender.
Need some pasta? Add 1 cup of your favorite pasta with the chicken stock. Cook until al dente.
The carb count is incorrect - there are not 34 carbs in chicken stock!