Servings: 6
Calories: 421kcal
INGREDIENTS
- 1 lb frozen meatballs (450g)
- 2 cups No Yolks® Extra Broad Noodles (90g)
- 3 tbsp vegetable oil
- 1 large onion (diced)
- 2 large carrots (cut into coins)
- ½ tsp dried thyme
- 6 cups chicken broth (1.5 liters)
- 1 bunch curly kale (stems removed and cut into strips) (12 oz/340g)
- 2 tsp salt or to taste
- ½ tsp ground pepper
INSTRUCTIONS
- Heat meatballs in a 350˚F (180˚C) oven for about 20 minutes or according to packaging instructions.
- Bring a medium size pot of water to a rapid boil. Add noodles and a little salt. Cook uncovered for 6 minutes. Remove with metal strainer and set aside.
- In a dutch oven or heavy-bottomed pot, heat vegetable oil. Saute onion and carrots for 2 minutes. Stir in dried thyme.
- Pour chicken broth into the pot. Bring it to a boil.
- Add preheated meatballs, cooked noodles, and kale.
- When soup comes back up to a boil, season with salt and pepper. Reduce heat and allow soup to simmer for 3 to 5 minutes.
- Serve on its own or with crusty bread, if desired.
NUTRITION
Calories: 421kcal
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