Tuscan Kale & Meatball Soup by @bertolli_us

1h

4 servings

🥩

450 g

Ground beef

🧅

1

Onion

🥚

1

Egg yolk

Gluten-free breadcrumbs

🌿

2 tbsp

Parsley

🌿

0.63 tsp

Oregano

🧄

0.25 tsp

Garlic powder

🧂

Salt

⚫

Pepper

🫒

Extra virgin olive oil

🥬

60 ml

Celery

🥕

1

Carrot

🧈

1 tbsp

Butter

🌿

3 sprigs

Thyme

🍋

1

Lemon juice

🍲

960 ml

Broth

🍝

240 ml

Gluten-free pasta

🥬

30 g

Kale

  1. Sauté
    • Onion
    • Extra virgin olive oil

    Sauté the onion in olive oil until soft and golden, then let cool.

  2. Mix
    • Onion
    • Ground beef
    • Egg yolk

    Mix the cooled sautéed onion with the ground beef, egg yolk, breadcrumbs, parsley, oregano, garlic powder, salt and pepper.

  3. Form

    Form the mixture into meatballs and bake at 375°F for 20-25 minutes, until cooked through.

  4. Sauté
    • Onion
    • Celery
    • Carrot

    Add the celery and carrot to the sautéed onion and sauté until softened.

  5. Add
    • Butter
    • Thyme
    • Salt

    Add the butter, thyme, salt, pepper and oregano.

  6. Add
    • Lemon juice
    • Broth

    Add the lemon juice and broth, then simmer for 15 minutes.

  7. Add
    • Gluten-free pasta

    Add the pasta and cook according to package directions.

  8. Add
    • Ground beef

    Add the meatballs and simmer until heated through.

  9. Stir
    • Kale

    Stir in the kale until wilted.

  10. Season
    • Salt
    • Parsley

    Season to taste and garnish with parsley.

Tuscan Kale & Meatball Soup by @bertolli_us

1h

4 servings

🥩

450 g

Ground beef

🧅

1

Onion

🥚

1

Egg yolk

Gluten-free breadcrumbs

🌿

2 tbsp

Parsley

🌿

0.63 tsp

Oregano

🧄

0.25 tsp

Garlic powder

🧂

Salt

⚫

Pepper

🫒

Extra virgin olive oil

🥬

60 ml

Celery

🥕

1

Carrot

🧈

1 tbsp

Butter

🌿

3 sprigs

Thyme

🍋

1

Lemon juice

🍲

960 ml

Broth

🍝

240 ml

Gluten-free pasta

🥬

30 g

Kale

Preparation Steps

  1. Step 1/10

    Sauté the onion in olive oil until soft and golden, then let cool.

    🧅Onion
    🫒Extra virgin olive oil
    🍲Pot
    🥄Spoon

  2. Step 2/10

    Mix the cooled sautéed onion with the ground beef, egg yolk, breadcrumbs, parsley, oregano, garlic powder, salt and pepper.

    🧅Onion
    🥩Ground beef
    🥚Egg yolk
    🥖Gluten-free breadcrumbs
    🌿Parsley
    🌿Oregano
    🧄Garlic powder
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  3. Step 3/10

    Form the mixture into meatballs and bake at 375°F for 20-25 minutes, until cooked through.

    🍳Baking sheet

  4. Step 4/10

    Add the celery and carrot to the sautéed onion and sauté until softened.

    🧅Onion
    🥬Celery
    🥕Carrot
    🫒Extra virgin olive oil
    🍲Pot
    🥄Spoon

  5. Step 5/10

    Add the butter, thyme, salt, pepper and oregano.

    🧈Butter
    🌿Thyme
    🧂Salt
    ⚫Pepper
    🌿Oregano
    🍲Pot
    🥄Spoon

  6. Step 6/10

    Add the lemon juice and broth, then simmer for 15 minutes.

    🍋Lemon juice
    🍲Broth
    🍲Pot
    🥄Spoon

  7. Step 7/10

    Add the pasta and cook according to package directions.

    🍝Gluten-free pasta
    🍲Pot
    🥄Spoon

  8. Step 8/10

    Add the meatballs and simmer until heated through.

    🥩Ground beef
    🍲Pot
    🥄Spoon

  9. Step 9/10

    Stir in the kale until wilted.

    🥬Kale
    🍲Pot
    🥄Spoon

  10. Step 10/10

    Season to taste and garnish with parsley.

    🧂Salt
    ⚫Pepper
    🌿Parsley
    🍲Pot
    🥄Spoon

Composition

Ingredients

Types

Meat, Vegetables, Eggs, Grains, Herbs, Spices, Oils, Dairy, Fruits, Stock

Ingredients

Ground beef, Onion, Egg yolk, Gluten-free breadcrumbs, Parsley, Oregano, Garlic powder, Salt, Pepper, Extra virgin olive oil, Celery, Carrot, Butter, Thyme, Lemon juice, Broth, Gluten-free pasta, Kale

Notes

Ground beef (grass-fed), Onion (minced, for meatballs), Gluten-free breadcrumbs (amount not given), Parsley (for meatballs), Oregano (for meatballs), Salt (to taste, for meatballs, for soup), Pepper (to taste, for meatballs, for soup), Extra virgin olive oil (amount not given, for sautéing onion for meatballs), Celery (chopped), Carrot (chopped), Thyme (fresh), Lemon juice (juice of 1 lemon), Kale (chopped)

Allergens

Eggs, Celery, Milk

Dietetics

Dietary regimen

High-Protein, Nut-Free, Sugar-Free

Calories

410 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 28g, Fat: 21g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 650mg, Calcium: 90mg, Sodium: 780mg, Zinc: 4mg

Vitamins

Vitamin A: 2800IU, Vitamin C: 25mg, Vitamin K: 220mcg, Vitamin B12: 1.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Baking sheet, Pot, Knife, Cutting board, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn, Cozy Family Dinner

Origin

Source

Platform

instagram

Original Creator

@bertolli_us

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Chunky, Hearty

Flavors

Savory, Herby, Citrusy, Lemony

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container once cooled to room temperature), freezer : up to 2-3 months (Best to freeze soup and meatballs before adding pasta, as pasta can become mushy,Store in an airtight freezer-safe container,Thaw in the fridge overnight before reheating)