Kale and Meatball Soup
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
  • 1 pound/455g ground beef
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • handful of parsley
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • ¾ cup brown rice
  • 10 cups chicken broth
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 2 medium potatoes, cubed
  • 1 bunch kale, chopped
  • 1 15oz tin kidney beans
  • ½ teaspoon turmeric
  • squeeze of lemon
  • Oil
  • Salt and pepper
  1. To make the meatballs, mix the finely chopped onions, garlic and parsley together.
  2. I put all the ingredients for the meatballs in my food processor and whiz until the onion, garlic and parsley are combined with the ground beef, add salt and pepper and mix through.
  3. Put a thin layer of oil in a fry pan or cast iron pan on medium high heat.
  4. Drop little balls of meatball mixture into the oil and brown.
  5. You can shape them in your hands and make them round or just drop rough bits into the oil.
  6. You can also drop them straight into the broth without frying but I wanted them a little brown so while the soup was simmering I browned up the meatballs.
  7. Once the meatballs are fried, keep them to the side until the soup is done.
  8. To make the soup, sauté the onions in a big pot or pressure cooker (the easiest way to make soup)
  9. in a tablespoon of oil.
  10. Once the onions are softened, add the garlic and cook a minute.
  11. Add the tomato paste and cook out the raw taste for a minute.
  12. Add the rice and coat with the onion tomato mixture.
  13. Add the broth and bring to a boil.
  14. If using a pressure cooker, put on the lid and bring up to pressure and cook according to your cooker instructions.
  15. In my pressure cooker, it takes 15 minutes to cook brown rice, so I set the time for a bit less.
  16. I cook the rice for 12 minutes and then depressurise and carefully open the cooker.
  17. I add the turmeric, carrots, celery, potatoes and kale.
  18. Put the lid back on and bring up to pressure.
  19. I cook the mixture under pressure for another 4 minutes.
  20. After 4 minutes, depressurise again and carefully open.
  21. The vegetables should all be soft.
  22. If the liquid looks low, add a cup or two of water if needed.
  23. Add the kidney beans and the meatballs.
  24. Check for salt and pepper.
  25. Add a squeeze of lemon to finish.
  26. If you are not suing a pressure cooker, follow the same order but the brown rice will take about 30 minutes to cook.
  27. The vegetables will also take another 15 minutes to soften.
  28. Cook the soup for another 5-10 minutes after the addition of the meatballs and kidney beans.
  29. The soup will turn out the same but the time will be a bit longer.
You can use any kind of green you want and any kind of beans. Even lentils would be good. I actually used broccoli greens instead of kale because I found a fresh bunch at my farm stand. The broccoli greens were so sweet and perfect in the soup. I wrote the recipe with kale because I'm not sure broccoli greens are available everywhere.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/kale-and-meatball-soup/