The Best Guide for the NN12 Area

Meatball and black kale broth

A warm and comforting meatball and kale soup. This is a good meal for a cold winter evening. You can use black or curly kale or cabbage in this recipe, or try winter greens. Add in a generous handful of cooked grain (such as pearl barley) or a tin of white beans for something a little heartier. Or eat just with crusty bread to soak up the last of the broth.

Preparation Time: 20 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

     •    for the meatballs:
    •    1 slice white bread, whizzed into large breadcrumbs
    •    2 tbsp milk
    •    250g minced meat (pork or lamb)
    •    1 egg yolk
    •    Small handful fresh parsley, chopped
    •    2 tbsp Parmesan, finely grated
    •    Oil for frying, e.g. sunflower
    •    for the broth:
    •    2 onions, finely sliced
    •    1 tsp sugar
    •    1 litre chicken stock
    •    300g kale or Savoy cabbage, chopped
    •    Salt & pepper

Instruction

1. For the meatballs: In a large bowl, soak the breadcrumbs in the milk. Add the rest of the meatball ingredients and mix together well. Season.
2. Roll into walnut sized balls. In a large frying pan heat a little oil and fry the balls for a few minutes on each side until browned and cooked through.
3. For the broth: In another pan, heat a little more oil, add the onions and sugar and cook slowly until they turn a caramel brown colour. Steam the kale for 3-4 minutes.
4. Drain well. When the onions are browned, add the stock, kale and meatballs. Simmer until warmed through. Season. Add Parmesan cheese to serve.

Courtesy of http://www.riverford.co.uk/

Report this article as inappropriate

Comments

You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.